Roasted Autumn Vegetable Soup With Sage Walnut Butter

1. 1

   PRE HEAT OVEN TO 450 DEGREES

2. 2

   PEEL AND CHOP THE VEGETABLES INTO COARSE PIECES.

3. 3

   IN A LARGE ROASTING PAN, MELT 2 TBS. OF THE BUTTER (OR YOU CAN USE OLIVE OIL)

4. 4

   FILL THE PAN WITH VEGETABLES TOSSING THEM ON THE BUTTER. SEASON WITH SALT AND PEPPER. ROAST THE VEGETABLES IN THE OVEN FOR ABOUT 45 MINUTES TO AN HOUR,STIRRING OCCASIONALLY.

5. 5

   IN A HEAVY SAUCEPAN SAUTE THE ONIONS OVER MEDIUM HEAT UNTIL TRANSLUSCENT. WHEN THE VEGETABLES HAVE COOLED, PASS THEM THROUGH A FOOD MILL INTO THE ONIONS. IF YOU DON'T HAVE A FOOD MILL YOU CAN PUT THEM IN A FOOD PROCESSOR. aDD CHICKEN STOCK UNTIL YOU REACH THE DESIRED CONSISTENCY, SEASON WITH SALT AND PEPPER. BRING TO A SIMMER AND THEN ADD THE WILD COOKED RICE. GARNISH WITH SAGE WALNUT BUTTER OR FRESH HERBS.

6. 6

   SAGE WALNUT BUTTER:

7. 7

   SOFTEN THE BUTTER TO ROOM TEMPERATURE, CHOP THE SAGE AND CHIVES, FOLD IN THE HERBS AND WALNUTS, ADD SALT AND PEPPER.fORM INTO LOGS AND FREEZE. GARNISH THE SOUP BEFORE SERVING WITH A SLICE OF WALNUT BUTTER JUST BEFORE SERVING

* Per serving · 4 servings · Values may vary.