#811: Wild Rice Soup

This was not what I intended to make for my lunches at school this week.  Unfortunately the "healthy" pasta salad I was going to make was going to be WAY more weight watchers points than I like to eat at a meal.  So I started scouring my Pinterest pins to find something healthy and filling to make AND that I had all of the ingredients on hand for.  I came across this recipe and decided to give it a try. I made some changes based on what I had on hand, and this is really, really good.  I poured off a lot of the soup/liquid (which helped make it healthier too) and ate this more like a stew than a soup.
 

2 teaspoons vegetable oil (I omitted)

1 medium onion, chopped (1/2 cup)
2 medium stalks celery, diced (1 cup) (I used zucchini and bell peppers instead)
2 medium carrots, diced (1 cup)
1 cup diced smoked turkey (6 ounces) (I used 2 chicken sausage links diced)
½ cup uncooked wild rice
1 teaspoon dried tarragon leaves (I omitted)
1/4 teaspoon pepper
3 1/2cups Progresso® chicken broth (from 32-ounce carton)
1 can (12 ounces) evaporated fat-free milk (I used 1 cup soy milk)
1/3cup Gold Medal® all-purpose flour
1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed (I used 2/3 cup)
2 tablespoons dry sherry, if desired (I omitted)

In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.  Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top. 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.  Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.

Now here's how I made this recipe: In a pot sautee the veggies (onion, zucchini, bell peppers and carrots) and the chicken sausage until carrots are mostly soft/cooked thru.  Add chicken broth, pepper, and COOKED wild rice.  Heat over medium-high heat until boiling.  Add in frozen peas.  Mix milk and flour; stir into soup. Cover and cook on low about 20 minutes or until thickened.

The entire pot of soup was 15.5 ww+ pts.  I drained off most of the liquid so I figured this was 13 ww+ pts (without the liquid).  I got 4 servings out of this at 3 ww+ pts each.