Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vickys creamy mushroom & wild rice soup, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have 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:
- Take 60 ml olive oil, divided
- Prepare 225 g (8 oz) mixed fresh mushrooms - cremini, shiitake, oyster,
- Make ready chestnut, white etc, any varieties you choose are fine
- Make ready 1 onion, chopped
- Get 2 carrots, chopped
- Take 2 celery sticks, chopped
- Make ready 4 cloves garlic, finely chopped
- Take 2 tbsp gluten-free flour
- Get 240 ml (1 cup) dry white wine
- Take 960 ml (4 cups) vegetable stock
- Prepare 360 ml (1 & 1/2 cups) full fat coconut milk
- Take 175 g (1 cup) dry wild rice
- Make ready 1 tsp dried rosemary
- Get to taste Salt & pepper
- Prepare Chopped parsley to garnish
Instructions 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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