In the Kitchen – North Woods Wild Rice Soup

Hey, y’all!  The days are getting colder, daylight is getting shorter, and that means only one thing – it’s officially soup season!  Between trying to keep a hot meal available when I’ve got a late rehearsal and plenty of leftovers throughout the week so we aren’t eating out a lot, having soup on hand makes life much easier.

I decided to try a different tactic this year.  Enter the Soup-A-Week plan.  Yep, I’m making one soup per week (along with other meals as well – I promise I’m not starving Guy!) that we can enjoy for dinners and lunches.  I even went so far as to plan out each week’s soup in a spreadsheet.  I have a different soup planned for each week through the end of April – no repeating.  I was also careful to space out the main protein of each recipe – even I get tired of having a variety of chicken soup 3 weeks in a row.

But the best part of this is: you will (hopefully) get a new soup recipe each week, along with notes of my suggestions for tweaks and honest opinion as to taste, lol!  So here goes the first in a long list of soup recipes.  Bon appetite!


Courtesy Betty Crocker

Serves 6

2 teaspoons 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) – you can get the deli counter to give you REALLY thick slices of deli smoked turkey, and dice it up

1/2 cup uncooked wild rice

1 teaspoon dried tarragon leaves

1/4 teaspoon pepper

3 1/2 cups chicken broth

1 can (12 ounces) evaporated fat-free 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 6-8 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.

This soup was really good, and started our soup journey.  Probably the only changes I might make would be to add or substitute some parsley in place of the tarragon.

Categories: Seminary Blog | Leave a comment

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