Name: Wild Rice And Mushroom Soup
Ingredients: 2 Teaspoon; olive oil; 2 Cloves garlic; chopped; 1 Shallot; chopped; 1 c Wild rice; 3 c Vegetable or chicken stock; Salt; Freshly ground black pepper; 1 tb Olive oil; 1 Onion; diced; 3 Cloves garlic; chopped; 3 c Sliced button mushrooms; 3 c Sliced wild mushrooms; 2 c Red wine; 3 Potatoes; peeled and diced; 6 c Chicken stock; 1 c Heavy whipping cream; 1 tb Chopped fresh rosemary; 2 ts Chopped fresh thyme; 2 tb Durkee's cayenne sauce; Salt; Freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy		Caprial3	6	servings

INGREDIENTS

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

INSTRUCTIONS

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 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.
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; 1/2 Vegetable; 0 Fruit; 3
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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