Slow Cooker North Woods Wild Rice Soup
Warm up your weekend with homemade soup! Here*s one you don*t have to
watch over.
Prep Time:20 min
Start to Finish:6 hr 40 min
Makes:6 servings
2teaspoons vegetable oil1medium onion, chopped (1/2 cup)2medium stalks
celery, diced (1 cup)2medium carrots, diced (1 cup)1cup diced smoked
turkey (6 ounces)1/2cup uncooked wild rice1teaspoon dried tarragon
leaves1/4teaspoon pepper2cans (14 1/2 ounces each) chicken broth1can (12
ounces) evaporated fat-free milk1/3cup Gold Medal® all-purpose
flour1cup Green Giant® frozen sweet peas, thawed2tablespoons dry
sherry, if desired
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. 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.
Nutrition Information
1 Serving: Calories 225 ( Calories from Fat 25); Total Fat 3g
(Saturated Fat 1g, Trans Fat ncg); Cholesterol 25mg; Sodium 750mg;
Total Carbohydrate 32 g (Dietary Fiber 3g, Sugars ncg); Protein
21g Percent Daily Value*: Vitamin A 82%; Vitamin C 4%; Calcium 22%;
Iron 12% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2
Very Lean Meat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
SubstitutionYou can use any kind of chicken broth--homemade, canned or
broth made from bouillon granules.Serve WithMake this hot and hearty
soup the mainstay of a simple meal. Serve with whole-grain rolls or
assorted crackers.
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"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
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