Slow Cooker North Woods Wild Rice Soup

• 1 teaspoon vegetable oil
• 1 medium onion, chopped (1/2 cup)
• 2 medium celery ribs, diced (1 cup)
• 2 medium carrots, diced (1 cup)
• 1 cup smoked turkey, diced
• 1/2 cup wild rice, uncooked
• 1 teaspoon dried tarragon leaves
• 1/4 teaspoon pepper
• 2 (14 1/2 ounce) cans chicken broth
• 1 (12 ounce) can fat-free evaporated milk
• 1/3 cup all-purpose flour
• 1 cup frozen sweet peas, thawed
• 2 tablespoons dry sherry, if desired

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.

vegetable oil, onion, celery, carrots, turkey, wild rice, tarragon, pepper, chicken broth, milk, flour, frozen sweet peas, sherry

Taken from www.food.com/recipe/slow-cooker-north-woods-wild-rice-soup-303868 (may not work)