Slow Cooker North Woods Wild Rice Soup

Ingredients

• 1 teaspoon vegetable oil
• 1 medium onion, chopped (1/2 cup)
• 2 medium celery ribs, diced (1 cup)
• 2 medium carrots, diced (1 cup)
• 1 cup smoked turkey, diced
• 1/2 cup wild rice, uncooked
• 1 teaspoon dried tarragon leaves
• 1/4 teaspoon pepper
• 2 (14 1/2 ounce) cans chicken broth
• 1 (12 ounce) can fat-free evaporated milk
• 1/3 cup all-purpose flour
• 1 cup frozen sweet peas, thawed
• 2 tablespoons dry sherry, if desired

Directions

1. 1

   In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.

2. 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. 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. 4

   Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.