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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: To prepare the rice, heat the oil in a saucepan over high heat. Add the garlic and shallot and saute 1 minute. Add the rice and saute 1 to 2 minutes. Add the stock and season to taste with salt and pepper. Cover, decrease the heat to medium-low, and simmer for 20 minutes, or until tender.
Heat the olive oil in a stockpot over high heat until very hot. Add the onion and garlic and lightly saute for about 2 minutes. Add the mushrooms and saute until tender, about 5 minutes. Add the red wine and reduce until about 1/2 cup of liquid remains. Add the potatoes and stock and cook until the potatoes are very tender, 10 to 15 minutes.
Puree the soup with a handheld blender or in batches in the bowl of a food processor or in a blender and then return the soup to the stockpot. Add the cream, rosemary, and thyme and cook for about 15 minutes. Add the rice and cayenne sauce and season to taste with salt and pepper.
Ladle soup into soup bowls and serve hot.
Per serving: 391 Calories (kcal), 18g Total Fat, (46% calories from fat); 7g Protein, 37g Carbohydrate, 54mg Cholesterol, 2220mg Sodium
Food Exchanges: 2 Grain(Starch), 0 Lean Meat, 1/2 Vegetable, 0 Fruit, 3 1/2 Fat, 0 Other Carbohydrates
| Ingredients:
2 Teaspoon(s) Olive oil
5 Cloves garlic, chopped
1 Shallot, chopped
1 Cup(s) Wild rice
3 Cup(s) Vegetable or chicken stock
1 Onion, diced
3 Cup(s) Sliced button mushrooms
3 Cup(s) Sliced wild mushrooms
2 Cup(s) Red wine
3 Potatoes, peeled and diced
6 Cup(s) Chicken stock
1 Cup(s) Heavy whipping cream
1 Tablespoon(s) Chopped fresh rosemary
2 Teaspoon(s) Chopped fresh thyme
2 Tablespoon(s) Durkee's cayenne sauce |
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