How to Prepare Perfect Vickys Creamy Mushroom amp; Wild Rice Soup, GF DF EF SF NF

Recipes Vickys

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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Vickys Creamy Mushroom Wild Rice Soup, GF DF EF SF NF. one of my favorites . This time, I am going to make it a little bit tasty. This will be really deliciou

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