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Reference to Homemade Yummy Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF

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

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 cook vickys creamy mushroom & wild rice soup, gf df ef sf nf you only need 15 ingredients and 6 steps. Here is how you achieve that.

To make an unforgettable Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF, below are the components needed:

  1. Prepare 60 ml of olive oil, divided.
  2. Prepare 225 g (8 oz) of mixed fresh mushrooms - cremini, shiitake, oyster,.
  3. Take of chestnut, white etc, any varieties you choose are fine.
  4. Prepare 1 of onion, chopped.
  5. Prepare 2 of carrots, chopped.
  6. Take 2 of celery sticks, chopped.
  7. You need 4 cloves of garlic, finely chopped.
  8. Get 2 tbsp of gluten-free flour.
  9. Get 240 ml (1 cup) of dry white wine.
  10. Use 960 ml (4 cups) of vegetable stock.
  11. Prepare 360 ml of (1 & 1/2 cups) full fat coconut milk.
  12. Use 175 g (1 cup) of dry wild rice.
  13. Get 1 tsp of dried rosemary.
  14. Provide to taste of Salt & pepper.
  15. Prepare of Chopped parsley to garnish.

After readying the components, now you are good to cook your 5-star Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF by following the guidances on this section:

  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.

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

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