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

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