Slow-Cooker North Woods Wild Rice Soup

Ingredients

• 2 teaspoons vegetable oil 
• 0.5 cup onion chopped
• 1 cup celery stalks diced
• 1 cup carrots diced
• 6 ounces turkey smoked diced
• 0.5 cup rice wild uncooked
• 1 teaspoon tarragon dried
• 0.3 teaspoon pepper 
• 3.5 cups chicken broth (from 32-ounce carton)
• 12 ounces evaporated milk fat-free canned
• 0.3 cup flour all-purpose
• 1 cup peas sweet frozen thawed
• 2 tablespoons sherry dry

Equipment

• frying pan
• slow cooker

Directions

1. 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.
3. Pour broth over top.
4. 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.
5. Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.