Most of the time for Thanksgiving, we never think of adding a starter to the meal frenzy....But you know what??? You should make a statement and stand out from everyone else by serving my "Pilgrim Stew" (no pilgrims was harmed to make it.) It's "essential fall" and makes you all warm and toasty on the inside. From the tender chicken, to the delightful earthiness of the mushrooms, to the touch of sweetness from the butternut squash. Ifin' you can't get it worked into the big menu, than make it with the left over turkey the next day, while puttin' up the Christmas décor. "Don't make the pilgrims said by not trying it."
Jason Smith, FNS southerncountrybling.com
1-pre cooked rotisserie chicken, shred up meat
3-quarts chicken or veggie stock
1-medium onion, diced
1-cup brown rice
1-8ounce pack white mushrooms, diced
4-cups butternut squash, peeled and cubed
3-cups kale, chopped
1-tsp onion powder
1-tsp celery seed
1-tsp red pepper flakes
2-tsp rubbed sage
1-TBSP lemon juice
Salt & Pepper to taste
Shredded Parmesan cheese for garnish
Pomegranate seeds for garnish
· In a large stew pot place the stock, chicken, onion, and rice cook until rice is half way done.
· Add the mushrooms, butternut, and kale cook for 15 mins.
· Mix the onion, celery seed, red pepper flakes, turmeric and sage together and add to stew.
· Cook until the butternut is tender, than add lemon juice and stir to combine, taste for salt and pepper level.
· Pour into serving bowl and garnish with cheese and pomegranate seeds.
Tip: Make sure to not over cook the rice and butternut or it will be to mushy. You may also garnish with toasted punkin’ seeds. This soup freezes good. This can be made after thanksgiving and use left over turkey.