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 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (854g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 193 (33%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||29 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 68.7mg||21 %|
|Sodium 1181mg||41 %|
|Potassium 908mg||24 %|
|Total Carbohydrate 52.7g||16 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 50.2g|
|Protein 18.7g||27 %|
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Calories per serving: 592
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