Wild Rice Soup

2 tsp. oil
1/2 Cup onion, chopped
1 Cup celery, chopped
1 Cup carrots, diced
1 Cup smoked turkey, diced
1/2 Cup uncooked wild rice
1 tsp. tarragon leaves
1/4 tsp. pepper
31/2 Cups chicken broth
1 12 oz. can evaporated milk
1/3 Cup flour
1 Cup frozen sweet peas

In skillet, sauté onion in oil about 4 minutes until tender.
Place onion, celery, carrots, turkey, wild rice, tarragon and
pepper in Bean Pot.
Pour broth over top.
Cover and bake at 325° for 2 hours or until rice and
vegetables are tender. Stir in peas the last 15 minutes of
cooking.
Mix milk and flour together and stir into soup.
Cover and bake an additional 20 minutes or until
thickened.