Recipe of Gordon Ramsay Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, vickys creamy mushroom & wild rice soup, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a little 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 favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF is something that I have loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF:

1. Get olive oil, divided
2. Get mixed fresh mushrooms - cremini, shiitake, oyster,
3. Prepare chestnut, white etc, any varieties you choose are fine
4. Make ready onion, chopped
5. Get carrots, chopped
6. Get celery sticks, chopped
7. Get garlic, finely chopped
8. Make ready gluten-free flour
9. Get dry white wine
10. Take vegetable stock
11. Get (1 & 1/2 cups) full fat coconut milk
12. Take dry wild rice
13. Take dried rosemary
14. Take Salt & pepper
15. Take Chopped parsley to garnish

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

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