Wild Rice Soup

• 2 teaspoons vegetable oil
• 1 medium onion, chopped
• 2 stalks celery, diced
• 2 medium carrots, diced
• 1 cup diced smoked turkey
• 12 cup uncooked wild rice
• 1 teaspoon dried tarragon leaves
• 14 teaspoon black pepper
• 2 (14 1/2 ounce) cans chicken broth
• 1 (12 ounce) can evaporated milk
• 13 cup flour
• 1 cup frozen green pea, thawed
• 2 tablespoons dry sherry, if desired

1. Heat oil in a large skillet over medium heat.
2. Cook onion in oil until tender.
3. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in a crockpot.
4. Pour broth over all.
5. Cover and cook on Low heat 6-8 hours, or until rice and vegetables are tender.
6. Mix milk and flour well; stir into soup.
7. Cover and cook about 20 minutes, or until thickened.
8. Stir in peas and sherry during the last 15 minutes of cooking time.

vegetable oil, onion, stalks celery, carrots, turkey, wild rice, tarragon, black pepper, chicken broth, milk, flour, frozen green pea, sherry

Taken from www.food.com/recipe/wild-rice-soup-56029 (may not work)