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

Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, vickys creamy mushroom & wild rice soup, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a 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 favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first 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 cook that.

The ingredients needed to make Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF:
  1. Prepare 60 ml olive oil, divided
  2. Take 225 g (8 oz) mixed fresh mushrooms - cremini, shiitake, oyster,
  3. Make ready chestnut, white etc, any varieties you choose are fine
  4. Prepare 1 onion, chopped
  5. Make ready 2 carrots, chopped
  6. Get 2 celery sticks, chopped
  7. Get 4 cloves garlic, finely chopped
  8. Make ready 2 tbsp gluten-free flour
  9. Get 240 ml (1 cup) dry white wine
  10. Get 960 ml (4 cups) vegetable stock
  11. Get 360 ml (1 & 1/2 cups) full fat coconut milk
  12. Prepare 175 g (1 cup) dry wild rice
  13. Prepare 1 tsp dried rosemary
  14. Take to taste Salt & pepper
  15. Prepare Chopped parsley to garnish
Instructions 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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