RUTABAGA AND RICE SOUP

1/2 cup cooked rice
2 Tbsp. butter
1 onion, finely chopped
1 - 2 small rutabagas, diced
4 cups vegetable broth
2 cups water
1/2 cup half-and-half
1/2 cup milk or soy beverage
1 cup spinach, chopped

Cook rice until tender. Melt butter in a large saucepan or soup pot. Add the onion and rutabaga. Sauté until the onion begins to change color, about 3 minutes. Add the vegetable broth and water, and bring to boil over high heat. Reduce heat to low and simmer, uncovered, until the rutabaga is tender, 15 to 20 minutes.

Remove from heat and let cool slightly. In a blender or food processor, roughly puree half the soup and then return it to the saucepan. Add the rice, the half-and-half, milk and spinach. Place over medium heat. Bring to simmer and simmer just long enough for the soup to be piping hot and to wilt the greens.

Slow cooking is the key to tender oxtails cooked with garlic, soy sauce, Scotch, orange zest, and rutabagas making a heart-warming meal in one.