I love mushrooms and this recipe is kind of a variation of my previously posted Mushroom Stroganoff
Ingredients
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60 ml olive oil, divided
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225 g (8 oz) mixed fresh mushrooms – cremini, shiitake, oyster,
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chestnut, white etc, any varieties you choose are fine
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1 onion, chopped
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2 carrots, chopped
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2 celery sticks, chopped
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4 cloves garlic, finely chopped
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2 tbsp gluten-free flour
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240 ml (1 cup) dry white wine
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960 ml (4 cups) vegetable stock
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360 ml (1 & 1/2 cups) full fat coconut milk
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175 g (1 cup) dry wild rice
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1 tsp dried rosemary
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to taste Salt & pepper
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Chopped parsley to garnish
Steps
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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
![Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF recipe step 1 photo]()
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Remove the mushrooms from the pan and let rest on a plate
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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
![Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF recipe step 3 photo]()
![Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF recipe step 3 photo]()
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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
![Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF recipe step 4 photo]()
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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
![Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF recipe step 5 photo]()
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Remove the pan from the heat and season with salt and pepper to taste. Ladle into bowls and sprinkle with fresh parsley
![Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF recipe step 6 photo]()
![Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF recipe step 6 photo]()
