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

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vickys creamy mushroom & wild rice soup, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF is something which I have loved my entire life. They’re fine and they look wonderful.

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. Add fresh minced garlic, heavy cream, cream cheese, fresh grated parmesan, onion powder, and oregano, and cook until the sauce is thick and creamy and coats the mushrooms. This all-purpose mushroom sauce made with white wine, Parmesan cheese, and fresh thyme is very creamy and can be used over pasta, roast beef, chicken, pork, or baked potatoes.

To get started with this recipe, we have to prepare a few components. You can have vickys creamy mushroom & wild rice soup, gf df ef sf nf using 15 ingredients and 6 steps. Here is how you can achieve that.

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

Cook the mushrooms:Melt butter and olive oil together in a large frying pan then fry the mushrooms until they are golden brown. For intense flavor, it's important to let the mushrooms brown well. Creamy Garlic Parmesan Mushrooms are sautéed in a butter garlic until tender and then tossed in the most AMAZING creamy parmesan sauce. I am not the biggest mushroom fan in the world to be honest.… Start by cooking sliced portabellini/cremini mushrooms in olive oil and butter until golden brown and starting to caramelize.

Instructions to make 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

Creamy Garlic Parmesan Mushrooms are sautéed in a butter garlic until tender and then tossed in the most AMAZING creamy parmesan sauce. I am not the biggest mushroom fan in the world to be honest.… Start by cooking sliced portabellini/cremini mushrooms in olive oil and butter until golden brown and starting to caramelize. This might take a few minutes as mushrooms contain a lot of water and you need the water to cook out and evaporate before it can start browning. In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Fill mushroom caps with filling and sprinkle with more Parmesan.

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