How to Make Delicious Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF

Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF. See recipes for Vickys Creamy Garlic Mushrooms, GF DF EF SF NF too. 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.

You can use canned lentils and skip this step Obtained from the Temple of the Wolf Dungeon. Here is how you cook it. Ingredients of Vickys Chicken, Mushroom & Spinach Stir-Fry, GF DF EF SF NF. 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 that.

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

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