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Categories:
vegetable oil onion stalks celery carrots turkey wild rice tarragon black pepper chicken broth milk flour frozen green pea sherry
Viewed: 53 - Published at: a year agoIngredients
- 2 teaspoons vegetable oil
- 1 medium onion, chopped
- 2 stalks celery, diced
- 2 medium carrots, diced
- 1 cup diced smoked turkey
- 12 cup uncooked wild rice
- 1 teaspoon dried tarragon leaves
- 14 teaspoon black pepper
- 2 (14 1/2 ounce) cans chicken broth
- 1 (12 ounce) can evaporated milk
- 13 cup flour
- 1 cup frozen green pea, thawed
- 2 tablespoons dry sherry, if desired
Method
- Heat oil in a large skillet over medium heat.
- Cook onion in oil until tender.
- Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in a crockpot.
- Pour broth over all.
- Cover and cook on Low heat 6-8 hours, or until rice and vegetables are tender.
- Mix milk and flour well; stir into soup.
- Cover and cook about 20 minutes, or until thickened.
- Stir in peas and sherry during the last 15 minutes of cooking time.
