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The Secret to Producing Best Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF

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

We hope you got insight from reading it, now let’s go back to vickys creamy mushroom & wild rice soup, gf df ef sf nf recipe. To cook vickys creamy mushroom & wild rice soup, gf df ef sf nf you need 15 ingredients and 6 steps. Here is how you do that.

Here are the ingridients that are required to prepare a appetizing Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF:

  1. Use 60 ml of olive oil, divided.
  2. Get 225 g (8 oz) of mixed fresh mushrooms – cremini, shiitake, oyster,.
  3. Prepare of chestnut, white etc, any varieties you choose are fine.
  4. You need 1 of onion, chopped.
  5. Use 2 of carrots, chopped.
  6. Provide 2 of celery sticks, chopped.
  7. Provide 4 cloves of garlic, finely chopped.
  8. Take 2 tbsp of gluten-free flour.
  9. Get 240 ml (1 cup) of dry white wine.
  10. Use 960 ml (4 cups) of vegetable stock.
  11. You need 360 ml of (1 & 1/2 cups) full fat coconut milk.
  12. You need 175 g (1 cup) of dry wild rice.
  13. Prepare 1 tsp of dried rosemary.
  14. Take to taste of Salt & pepper.
  15. Take of Chopped parsley to garnish.

Done with the ingridients? Below are the steps on producing 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.

Season with salt and pepper to taste. Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened but not coloured. Some mushroom varieties are also more pigmented. Button mushrooms are very pale in comparison to portabellini/chestnut mushrooms so it could also be the type of mushroom you used.

A recipe is a good story that ends with a appetizing meal. If you find this web site helpful Sharing this internet site to your acquaintances is the deal Hope that your Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF turns your day joyful.

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