Slow Cooker North Woods Wild Rice Soup

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)
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
2 cans (14 1/2 ounces each) chicken broth
1 can (12 ounces) evaporated fat-free milk
1/3 cup Gold Medal® all-purpose flour
1 cup Green Giant® 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 to 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.

Nutrition Information:1 Serving: Calories 225 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 25mg; Sodium 750mg; Total Carbohydrate 32g (Dietary Fiber 3g, Sugars ncg); Protein 21g Percent Daily Value*: Vitamin A 82%; Vitamin C 4%; Calcium 22%; Iron 12% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Very Lean Meat Carbohydrate Choices: nc

*Percent Daily Values are based on a 2,000 calorie diet.