|Safflower oil||3 Teaspoon|
|Chopped leeks||2 Cup (32 tbs)|
|Onion powder||1 Teaspoon|
|Brown rice||3 Teaspoon|
|Peeled diced celery root||4 Cup (64 tbs) (Celeriac)|
|Homemade chicken stock/2 cans regular-strength chicken broth||4 Cup (64 tbs)|
|Broth/Water||2 Cup (32 tbs)|
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Chopped fresh parsley||2 Teaspoon|
Heat oil in a Dutch oven.
Add leeks, onion powder, and rice.
Mix, cover, and let cook, stirring several times until leeks are transparent, about 10 minutes.
Add celeriac and the 4 cups broth.
Heat to simmer and cook until vegetables and rice are very tender, 30-40 minutes.
Whirl in food processor with steel blade or in blender in batches if necessary until very smooth.
Return to pan.
Add the 2 cups broth and salt to taste.
Serve sprinkled with chopped parsley.
Variation: If you can use milk, you can substitute 2 c. milk for the 2 c. broth or water.