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

Name: Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF
Total time: 4200 s
Yield: 4 servings
Cuisine: British
Ingredients: 60 ml olive oil, divided; 225 g (8 oz) mixed fresh mushrooms - cremini, shiitake, oyster,; chestnut, white etc, any varieties you choose are fine; 1 onion, chopped; 2 carrots, chopped; 2 celery sticks, chopped; 4 cloves garlic, finely chopped; 2 tbsp gluten-free flour; 240 ml (1 cup) dry white wine; 960 ml (4 cups) vegetable stock; 360 ml (1 & 1/2 cups) full fat coconut milk; 175 g (1 cup) dry wild rice; 1 tsp dried rosemary; to taste Salt & pepper; Chopped parsley to garnish

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

I love mushrooms and this recipe is kind of a variation of my previously posted Mushroom Stroganoff

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

I love mushrooms and this recipe is kind of a variation of my previously posted Mushroom Stroganoff

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Ingredients

70 minutes

4 servings

60 mlolive oil, divided
225 g (8 oz)mixed fresh mushrooms - cremini, shiitake, oyster,
chestnut, white etc, any varieties you choose are fine
1onion, chopped
2carrots, chopped
2celery sticks, chopped
4 clovesgarlic, finely chopped
2 tbspgluten-free flour
240 ml (1 cup)dry white wine
960 ml (4 cups)vegetable stock
360 ml(1 & 1/2 cups) full fat coconut milk
175 g (1 cup)dry wild rice
1 tspdried rosemary
to tasteSalt & pepper
Chopped parsley to garnish

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Steps

70 minutes

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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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on April 04, 2019 11:49

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!