Growing up, Thanksgiving celebrations were always different. Every year there were different faces at the table – and sometimes it was just the four or five of us. Sometimes it was a whole turkey, others, a stuffed turkey breast. But one thing that does remain constant, year after year, is the soup. Rice soup, to be exact. Every year I look forward to the smokey, creamy wild rice soup with corn and kielbasa. My dad must have gotten the recipe from Bon Appetit many years ago (1995 to be exact…) and it has remained a Thanksgiving staple in our home ever since.
While I HIGHLY recommend this recipe, I also started thinking about how Thanksgiving evolves as we begin to eat more and more locally. My dad grew up in Minnesota, so wild rice (the real stuff) was easy to get. But how could I embrace the rice soup tradition with locally grown Black & Tan rice from Blue Moon Acres? And would it be as good as the wild rice soup I grew up with?
The answer is yes! This soup was delicious on a cold winter day, and if you’re looking for an easy lunch for Thanksgiving day, or want to start the feast off with a soup, then try this. The Black & Tan rice from Blue Moon Acres is Certified Organic, fresh (unlike the rice at the grocery store), insanely flavorful with an amazing texture, and has no arsenic problem (again, unlike the rice at the grocery store). I used a medley of mushrooms, including shiitake, portabello and cremini, but you could use whatever mushrooms are available at your local farm market.
Wishing you and your family a very Happy Thanksgiving!
Black & Tan Rice, Mushroom And Leek Soup
1 cup Blue Moon Acres Black & Tan rice
1 garlic clove
1 pinch of thyme
2 Tablespoons butter
1 Tablespoon olive oil
12 ounces mushrooms, chopped
1 small leek, halved and thinly sliced (white/light green parts only)
1 teaspoon tomato paste
3-4 cups stock
1 Tablespoon chopped parsley
1/3 cup half and half
1 tablespoon soy sauce
Cook rice according to package instructions.
In a large soup pot, melt 1 tablespoon butter with 1 tablespoon olive oil and sauté mushroom medley with leeks and minced garlic. Cook (stirring occasionally) for about 10 minutes. Add in the tomato paste and stock of your choice. Bring to a boil and then simmer for 15 minutes. Add the cooked rice and simmer for another 10-15 minutes.
While soup is simmering, mix the remaining tablespoon of butter with the chopped parsley and some salt and pepper.
Add the half and half and soy sauce to the soup and serve with a dollop of parsley butter on each bowl. Enjoy!!