1 medium onion, chopped
2 stalks celery, diced
2 carrots, diced
1 cup diced smoked turkey
1/2 cup uncooked Uncle Ben's wild rice and long-grain rice
1 seasoning packet from the wild rice mix
1 tsp dried tarragon leaves
1/4 tsp pepper
3 (14-1/2-ounce) cans chicken broth (can use garlic-flavored, if desired)
1 (12-ounce) can evaporated fat-free milk
1/3 cup all-purpose flour
1 cup frozen green peas, thawed
2 tbsp dry sherry, optional
Place onion, celery, carrots, turkey, 1/2 cup wild rice and long grain rice mix, rice mix seasoning packet, tarragon and pepper in slow cooker. Pour broth
over all. Cover and cook on Low for 6-8 hours or until wild rice and vegetables are tender. Mix milk and flour; stir into soup. Cover and cook about 20
minutes or until thickened. Stir in peas and sherry during last 15 minutes of cooking.
Yield: 6 servings