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

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, vickys creamy mushroom & wild rice soup, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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. 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. How to make creamy mushroom sauce?

Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF is something which I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. 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 it.

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

Season with salt and pepper to taste. 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.

Steps 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

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. Skirt Steak With Mushroom-Cream Pan Sauce [Photograph: Vicky Wasik] Gelatin is not the only way to thicken a pan sauce—here we use cream instead. Besides the cream the sauce is made with cremini mushrooms, shallots, garlic, thyme, chicken stock, and white wine.

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