Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF
Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys creamy mushroom & wild rice soup, gf df ef sf nf. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook vickys creamy mushroom & wild rice soup, gf df ef sf nf using 15 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF:
  1. Get 60 ml olive oil, divided
  2. Get 225 g (8 oz) mixed fresh mushrooms - cremini, shiitake, oyster,
  3. Take chestnut, white etc, any varieties you choose are fine
  4. Take 1 onion, chopped
  5. Make ready 2 carrots, chopped
  6. Prepare 2 celery sticks, chopped
  7. Take 4 cloves garlic, finely chopped
  8. Take 2 tbsp gluten-free flour
  9. Get 240 ml (1 cup) dry white wine
  10. Prepare 960 ml (4 cups) vegetable stock
  11. Get 360 ml (1 & 1/2 cups) full fat coconut milk
  12. Make ready 175 g (1 cup) dry wild rice
  13. Make ready 1 tsp dried rosemary
  14. Prepare to taste Salt & pepper
  15. Prepare Chopped parsley to garnish
Steps to make Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF:
  1. Heat 2 tablespoons of the oil over medium heat then add the mushrooms in an even layer. Cook for 5 minutes then turn over and cook 5 minutes more until lightly browned
  2. Remove the mushrooms from the pan and let rest on a plate
  3. Heat the remaining oil in the pan then add the onion, carrots, celery and garlic. Cook for about 5 minutes then stir in the flour and cook 3 minutes more
  4. Add the wine and return the mushrooms to the pot. Bring to the boil then turn down to a simmer until the liquid has reduced by about half, around 4 minutes
  5. Stir in the stock, coconut milk, rice and dried rosemary. Bring to the boil then turn down to a simmer. Let simmer uncovered until the rice is tender, 45 - 60 minutes, stirring occasionally. Add a bit more water to the pan if needed
  6. Remove the pan from the heat and season with salt and pepper to taste. Ladle into bowls and sprinkle with fresh parsley

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