How to Prepare Tasty Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF

Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF. Great recipe for Vickys Creamy Mushroom Pasta, GF DF EF SF NF. Just a quick throw-together meal using the last of what was in the fridge. The Violife 'parmesan' is perfect in this recipe or you can add some nutritional yeast if you prefer.

Great recipe for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. Vickys Creamy Broccoli Soup GF DF EF SF NF instructions. Heat the oil in a soup pan then add the garlic, ginger and curry powder. 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.

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

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

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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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