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We hope you got benefit from reading it, now let’s go back to vickys creamy mushroom & wild rice soup, gf df ef sf nf recipe. You can cook vickys creamy mushroom & wild rice soup, gf df ef sf nf using 15 ingredients and 6 steps. Here is how you achieve it.

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

1. Take 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. Get 1 onion, chopped
5. Use 2 carrots, chopped
6. You need 2 celery sticks, chopped
7. Provide 4 cloves garlic, finely chopped
8. You need 2 tbsp gluten-free flour
9. Get 240 ml (1 cup) dry white wine
10. Get 960 ml (4 cups) vegetable stock
11. Provide 360 ml (1 & 1/2 cups) full fat coconut milk
12. Provide 175 g (1 cup) dry wild rice
13. Prepare 1 tsp dried rosemary
14. Prepare to taste Salt & pepper
15. Use 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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