How to Make Award-winning 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 distinctive dish, vickys creamy mushroom & wild rice soup, gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really 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 enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF is something which I have loved my whole life.

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