Wild Rice Soup

Today is rainy and cold.  It's perfect weather for some delicious soup!  This recipe is one of my favorites.  I found it on Pinterest last year sometime, and I've made it quite a few times.  It's quite thick, creamy, and delicious.  Everything I love in a soup.  

The recipe can be found here.

^Sadly, this is picture is not mine. But doesn't it look delicious??

Slow Cooker Wild Rice Soup

Ingredients:

2 tsp. Vegetable oil

1 medium onion, chopped (1/2 cup)

2 medium stalks celery, diced (1 cup)

2 medium carrots, diced (1 cup)

1 cup diced smoked turkey (6 ounces)

1/2 cup uncooked wild rice

1 tsp. dried tarragon leaves

1/4 tsp. pepper

3 1/2 cups chicken broth

1 can (12 ounces) evaporated milk

1/3 cup all-purpose flour

1 cup frozen peas, thawed

1. Heat oil over medium heat in a small skillet.  Cook onion in oil about 4 minutes, until tender.

2. Place onion, celery, carrots, turkey, wild rice, tarragon, and pepper in slow cooker.  Pour broth over top.

3. Cover and cook on low for 6 to 8 hours or until wild rice and vegetables are tender.  Stir in peas the last 15 minutes of cooking.

4. Mix milk and flour; stir into soup.  Cover and cook about 20 minutes or until thickened.  

Easy peasy!

I don't follow the recipe exactly.  I use canned chicken or shredded chicken breasts instead of turkey.  A good amount of the reviews of this soup said that 1/3 cup of flour is too much and makes the soup way too thick, and I think I agree.  I have yet to make it the perfect thickness, but changing up the amount of chicken broth and flour will help keep it from becoming too thick.  More seasonings could also be added, to add more flavor and personalize it to the way you want it to taste.  

So there you have it.  A very basic recipe that can be tweaked whatever way you like.  Enjoy!