Ingredients
2
teaspoons vegetable oil
1
medium onion, chopped (1/2 cup)
2
medium stalks celery, diced (1 cup)
2
medium carrots, diced (1 cup)
1
cup diced smoked turkey (6 ounces)
1/2
cup uncooked wild rice
1
teaspoon dried tarragon leaves
1/4
teaspoon pepper
3 1/2
cups Progresso™ chicken broth (from 32-ounce carton)
1
can (12 ounces) evaporated fat-free milk
1/3
cup Gold Medal™ all-purpose flour
1
cup frozen sweet peas, thawed
2
tablespoons dry sherry, if desired
Preparation
In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.
