Slow Cooker North Woods Wild Rice Soup
Why I Love This Recipe
This is a wonderful soup that will please the most gourmet tastes along with the simpler tastes of children. I substituted fresh sliced asparagus for the peas and added shitake mushrooms. I also threw in some fresh fennel leaves because I had them on hand. It is now one of my most requested company dinners.
variation... substitute corn for the green peas, and add barley.
Ingredients You'll Need
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
2 cans (14 1/2 ounces each) chicken broth
1 can (12 ounces) evaporated fat-free milk
1/3 cup all-purpose flour
1 cup frozen sweet peas, thawed
2 tablespoons dry sherry, if desired
In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
2. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
3. 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.
4. Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.