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!
SLOW-COOKER NORTH WOODS WILD RICE SOUP
Courtesy Betty Crocker
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.