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

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vickys creamy mushroom & wild rice soup, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a little 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 well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed 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 begin with this particular recipe, we have to first prepare a few ingredients. You can have vickys creamy mushroom & wild rice soup, gf df ef sf nf using 15 ingredients and 6 steps. Here is how you cook that.

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

1. Make ready olive oil, divided
2. Make ready mixed fresh mushrooms - cremini, shiitake, oyster,
3. Get chestnut, white etc, any varieties you choose are fine
4. Take onion, chopped
5. Get carrots, chopped
6. Make ready celery sticks, chopped
7. Get garlic, finely chopped
8. Get gluten-free flour
9. Get 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. Make ready Salt & pepper
15. Take 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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