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

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

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


4 servings

  1. 60 ml olive oil, divided

  2. 225 g (8 oz) mixed fresh mushrooms – cremini, shiitake, oyster,

  3. chestnut, white etc, any varieties you choose are fine

  4. 1 onion, chopped

  5. 2 carrots, chopped

  6. 2 celery sticks, chopped

  7. 4 cloves garlic, finely chopped

  8. 2 tbsp gluten-free flour

  9. 240 ml (1 cup) dry white wine

  10. 960 ml (4 cups) vegetable stock

  11. 360 ml (1 & 1/2 cups) full fat coconut milk

  12. 175 g (1 cup) dry wild rice

  13. 1 tsp dried rosemary

  14. to taste Salt & pepper

  15. Chopped parsley to garnish


  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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