Wednesday, December 05, 2012

Slow Cooker North Woods Wild Rice Soup

My friend Erin made this for dinner and I loved it! It's a great hearty soup for winter and easy crock pot recipe. Easy to double the recipe for more servings.
Erin put chicken in some broth in the crock pot in the morning and then shredded after cooked. Then proceeded to make the soup.

Makes 6 servings

2 teaspoons vegetable oil 1 medium onion, chopped (1/2 cup)
2 medium stalks celery, diced (1 cup)
2 medium carrots, diced (1 cup)
1 cup shredded smoked turkey or chicken (6 ounces)
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
 3 1/2 cups chicken broth (from 32-ounce carton)
1 can (12 ounces) evaporated fat-free milk
1/3 cup all-purpose flour
1 cup frozen sweet peas, thawed

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