From Roots: a vegetarian bounty
1 ½ -2 lbs turnips, peeled and diced 2 TBSP Fresh parsley, chopped
1 medium onion, chopped 1 cup brown rice
1 medium carrot, peeled and quartered 2 TBSP liquid smoke seasoning
3 TBSP butter salt and pepper to taste
8 cups vegetable stock ½ cup freshly grated Parmesan cheese
Place turnips, onion, and carrot in a large soup pot and sauté in butter. Add stock and parsley, and simmer for about 15 minutes. Add rice and liquid smoke, and cook another 20 minutes, or until turnips and rice are cooked and tender. Add salt and pepper. Serve in soup bowls and sprinkle with Parmesan.
Makes 6 servings.