Step-by-Step Guide to Prepare Ultimate Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys creamy mushroom & wild rice soup, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook vickys creamy mushroom & wild rice soup, gf df ef sf nf using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF:

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