Steps to Make Ultimate Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make 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 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 meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF is something that I’ve loved my whole life.

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

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

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

Instructions 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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