North Woods Wild Rice Soup from BettyCrocker.com works well in Crock-Pot slow cooker. It requires browning the onion in oil before adding the ingredients to the slow cooker. Near the end of the cooking, add peas and a milk and flour mixture to create a cream soup.
Chop the onion and add it to 2 tablespoons of cooking oil in a skillet. Heat the onion for about four minutes until it is soft, and add it, along with 1 cup each of diced carrot and celery, 1 cup of diced smoked turkey and 1/2 cup of wild rice to the slow cooker. Pour in 3 1/2 cups of prepared chicken broth, and season with a teaspoon of dried tarragon and 1/4 teaspoon of black pepper. You can also add 2 tablespoons of optional dry sherry. Cover the slow cooker, and cook the soup on low for six to eight hours.
About 20 minutes before serving the soup, mix 1/3 cup of all-purpose flour with a can of evaporated milk, and add the mixture to the slow cooker. Add 1 cup of thawed green peas to the pot approximately 15 minutes before serving the soup. Serve with slices of crusty bread and a dollop of sour cream.