2 teaspoons vegetable oil
1 medium onion, chopped
2 medium stalks celery, diced (1 cup)
2 medium carrots, diced
1 cup diced smoked turkey (6 oz)
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
3 1/2 cups Progresso® chicken broth (from 32-oz carton)
1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed
1 can (12 oz) evaporated fat-free milk
1/3 cup all-purpose flour
2 tablespoons dry sherry, if desired
1. In 10-inch skillet, heat oil over medium heat. Add onion; cook about 4 minutes, stirring occasionally, until tender.
2. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in cooker. Pour broth over top.
3. Cover; cook on Low heat setting 6 to 8 hours, stirring in peas for last 15 minutes of cooking.
4. In small bowl, mix milk and flour; stir into soup. Cover; cook about 20 minutes or until thickened. Stir in sherry before serving.