Italian Turnip Soup Mellowed With Rice

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 lb turnip, peeled,and cut into 1/2 inch diced pieces. (See Note)
• 6 cups chicken broth (NOT the no-fat variety!)
• 1 cup of unconverted long-grain rice
• salt and pepper, to taste
• 2 tablespoons of minced fresh Italian parsley
• 3/4 cup of freshly grated parmesan cheese (I just buy the pre-grated type, though a high-end brand; I just can't stand to grate cups of Parmesa)

1. Note: I treated these like apples; I cut them into quarters, used a paring knife to peel them, and then diced them; At the market, 3 large turnips= one pound; Just weigh them at the grocery store to get the right amount.
2. In a large saucepan, melt the butter with the olive oil over high heat.
3. When the foam subsides, saute the turnips, tossing frequently, for about 5 to 7 minutes, or until golden brown.
4. Add the broth, bring to a boil, reduce heat to moderate, and cook, covered for 10 minutes.
5. After that, stir in the rice and cook the mixture, covered, until the rice is al dente, about 15 minutes.
6. Add salt and pepper to taste.
7. Just before serving, stir in the parsley and the Parmesan cheese.
8. Serve immediately.

unsalted butter, olive oil, chicken broth, rice, salt, fresh italian parsley, parmesan cheese

Taken from www.food.com/recipe/italian-turnip-soup-mellowed-with-rice-110756 (may not work)