astray recipes: Wild rice and mushroom soup

Categories: Caprial3
Yield: 6 servings

Measure	Ingredient
2	Teaspoon; olive oil
2	Cloves garlic; chopped
1	Shallot; chopped
1 cup	Wild rice
3 cups	Vegetable or chicken stock
	Salt
	Freshly ground black pepper
1 tablespoon	Olive oil
1	Onion; diced
3	Cloves garlic; chopped
3 cups	Sliced button mushrooms
3 cups	Sliced wild mushrooms
2 cups	Red wine
3	Potatoes; peeled and diced
6 cups	Chicken stock
1 cup	Heavy whipping cream
1 tablespoon	Chopped fresh rosemary
2 teaspoons	Chopped fresh thyme
2 tablespoons	Durkee's cayenne sauce
	Salt
	Freshly ground black pepper

WILD RICE

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 ½ 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.

Converted by MC_Buster.

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; ½ Vegetable; 0 Fruit; 3½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

wild rice and mushroom soup