Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, vickys creamy mushroom & wild rice soup, gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF is something that I have loved my entire life. They’re fine and they look fantastic.

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

So that’s going to wrap it up for this exceptional food vickys creamy mushroom & wild rice soup, gf df ef sf nf recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!