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

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

Source : 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 ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : April 4, 2026

Step:

  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

    Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF recipe step 1 photo

  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

    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

  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

    Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF recipe step 4 photo

  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

    Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF recipe step 5 photo

  6. 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

Ingredients

  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

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