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The ingredients needed to cook Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF:
- Prepare 60 ml olive oil, divided
- Provide 225 g (8 oz) mixed fresh mushrooms - cremini, shiitake, oyster,
- You need chestnut, white etc, any varieties you choose are fine
- Prepare 1 onion, chopped
- You need 2 carrots, chopped
- Take 2 celery sticks, chopped
- Get 4 cloves garlic, finely chopped
- Provide 2 tbsp gluten-free flour
- Prepare 240 ml (1 cup) dry white wine
- Use 960 ml (4 cups) vegetable stock
- Use 360 ml (1 & 1/2 cups) full fat coconut milk
- Take 175 g (1 cup) dry wild rice
- Prepare 1 tsp dried rosemary
- Take to taste Salt & pepper
- Provide Chopped parsley to garnish
Instructions to make Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF:
- 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
- Remove the mushrooms from the pan and let rest on a plate
- 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
- 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
- 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
- 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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