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

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We hope you got benefit from reading it, now let’s go back to vickys creamy mushroom & wild rice soup, gf df ef sf nf recipe. You can cook vickys creamy mushroom & wild rice soup, gf df ef sf nf using 15 ingredients and 6 steps. Here is how you achieve that.

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