Slow Cooker North Woods Wild Rice Soup
- Number of Servings: 6
Ingredients
Onions, raw, .50 cup, chopped (remove)Celery, raw, 1 cup, diced (remove)Carrots, raw, 1 cup, chopped (remove)Turkey (light meat), 1 cup, chopped or diced (remove)Wild rice unprepared, 1 cup (remove)Pepper, black, .25 tsp (remove)Chicken Broth, 2 can (10.75 oz) (remove)Milk, canned, evaporated, nonfat, 1 cup (remove)Flour, white, .33 cup (remove)Peas, frozen, 1 cup (remove)
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.
Number of Servings: 6
Recipe submitted by SparkPeople user SBOWMAN1450.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user SBOWMAN1450.
Nutritional Info Amount Per Serving
- Calories: 281.5
- Total Fat: 2.2 g
- Cholesterol: 19.2 mg
- Sodium: 756.1 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 2.4 g
- Protein: 21.5 g
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