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Good Idea to Homemade Appetizing 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. 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.

To cook an extraordinary Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF, here are the materials required:

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

After preparing the ingridients, now you are ready to make your 5-star Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF by following the procedures on this section:

  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. Chicken thighs are pan-fried, then baked in a creamy mushroom and wine sauce flavoured with lemon and capers. Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened but not coloured. This creamy chicken and mushroom dinner for two is really satisfying, but surprisingly low in calories.

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

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step by step to make Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF

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