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Before you jump to Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Apples Can Have Huge Advantages For Your Health.
On TV plus in magazines everybody is telling you to eat an apple a day, even so, have you ever asked yourself why? You may know people that live by this and also demand that their children live by this guideline as well. This thought is known all over the world and people just take it as fact without knowing if this is actually true. In this post we are going to be taking a look at apples to see if they really are a food that will help to keep you healthy.
Your heart is yet another thing which can be helped when you eat apples. With all the things that you will discover in apples, including fiber, they work together to help your heart health. These ingredients will also help to reduce your cholesterol, which is also good for promoting heart health. The particular skin of the apple is where the majority of the healthy vitamins and minerals can be found in an apple. And your best choice is to come across a local farm that grows just organic apples and make sure you eat the skin as well so you can get the most advantages of the apple.
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We hope you got insight from reading it, now let’s go back to vickys creamy mushroom & wild rice soup, gf df ef sf nf recipe. To make vickys creamy mushroom & wild rice soup, gf df ef sf nf you only need 15 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF:
- Take 60 ml olive oil, divided
- Take 225 g (8 oz) mixed fresh mushrooms - cremini, shiitake, oyster,
- Use chestnut, white etc, any varieties you choose are fine
- You need 1 onion, chopped
- Get 2 carrots, chopped
- Prepare 2 celery sticks, chopped
- Provide 4 cloves garlic, finely chopped
- Take 2 tbsp gluten-free flour
- Prepare 240 ml (1 cup) dry white wine
- Prepare 960 ml (4 cups) vegetable stock
- Get 360 ml (1 & 1/2 cups) full fat coconut milk
- Prepare 175 g (1 cup) dry wild rice
- Use 1 tsp dried rosemary
- Get to taste Salt & pepper
- Provide Chopped parsley to garnish
Steps to make Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF:
- 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
- Remove the mushrooms from the pan and let rest on a plate
- 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
- 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
- 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
- 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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