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Turkey and Wild Rice Soup in a Crock Pot Recipe

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This recipe for Turkey and Wild Rice Soup in a Crock Pot is from Blenheim Christian Reformed Church , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp oil
½ cup onion, chopped
1 cup celery, diced
1 cup carrot, diced
1 cup cooked turkey or chicken, diced
½ cup wild rice, uncooked
2 cans (14 ounce) chicken broth

1 can (12 ounce) evaporated milk (fat free is ok)
⅓ cup flour
1 cup frozen peas, thawed
1 tsp dried tarragon leaves
¼ tsp black pepper
2 tbsp dry sherry (optional)
toasted slivered almonds (optional)
chopped fresh parsley (optional)
Directions:
Directions:
In a large skillet, heat oil; add onion and cook until tender. In your crock pot, combine the onion, celery, carrots, turkey, rice, tarragon and pepper; mix well. Add broth. Cover and cook on low for 6 8 hours.
Thirty minutes prior to serving, in a small bowl, blend the flour and milk until smooth; add to crock pot and mix well. Add the peas and sherry, mixing well and cook about 20 more minutes or until the sauce has thickened. Upon serving, add toasted almonds and/or parsley, if desired.

 

 

 

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