A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
North Woods Slow Cooker Wild Rice Soup
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- #111915
This is the definition of a hearty soup. Thanks to the wild rice and turkey it's truly a meal in a bowl, not to mention an outstanding way to use up some Thanksgiving leftovers.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 teaspoons vegetable oil
1 medium onion, chopped
2 medium stalks celery, diced
2 medium carrots, diced
1 cup diced smoked turkey
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon black pepper
3 1/2 cups chicken broth (from large carton)
1 can (12 ounce size) fat-free evaporated milk
1/3 cup all-purpose flour
1 cup frozen sweet peas, thawed
2 tablespoons dry sherry, if desired
directions
In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
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.
Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.
added by
cheftylerlee
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
237 calories, 4 grams fat, 30 grams carbohydrates, 19 grams protein per serving.
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reviews & comments
January 29, 2011
I love this recipe. Made it yesterday and my husband's comment was delicious. I doubled the recipe and put it in a large crock pot -- worked fine. The turkey was a little expensive but worth every penny. I will definitely be making again and will pass the website on to some of my friends.