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

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive 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 unique. This will be really delicious.

Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first 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 that.

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