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We hope you got insight from reading it, now let’s go back to vickys creamy mushroom & wild rice soup, gf df ef sf nf recipe. To make vickys creamy mushroom & wild rice soup, gf df ef sf nf you need 15 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF:
- Get 60 ml olive oil, divided
- You need 225 g (8 oz) mixed fresh mushrooms - cremini, shiitake, oyster,
- Prepare chestnut, white etc, any varieties you choose are fine
- Use 1 onion, chopped
- You need 2 carrots, chopped
- Provide 2 celery sticks, chopped
- Get 4 cloves garlic, finely chopped
- Get 2 tbsp gluten-free flour
- You need 240 ml (1 cup) dry white wine
- Use 960 ml (4 cups) vegetable stock
- You need 360 ml (1 & 1/2 cups) full fat coconut milk
- Prepare 175 g (1 cup) dry wild rice
- You need 1 tsp dried rosemary
- You need to taste Salt & pepper
- Prepare Chopped parsley to garnish
Steps to make Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF:
- 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
- Remove the mushrooms from the pan and let rest on a plate
- 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
- 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
- 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
- Remove the pan from the heat and season with salt and pepper to taste. Ladle into bowls and sprinkle with fresh parsley
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to assist stop harmful germs from spreading and growing. It is possible to take some steps to help protect your own family from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food like meat, poultry and vegetables After visiting the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet hands spread bacteria more readily. Keep worktops clean
Before you begin preparing food, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you’ll want to wash them completely.
You should shift dish cloths and tea towels regularly to avoid any bacteria growing on the substance. Independent raw food from ready-to-eat food
Raw foods such as meat, fish and vegetables may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, such as salad, fruit and bread. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get onto the food will not be killed.
To help prevent bacteria from spreading:
Do not let raw food like meat, fish or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked meals, unless they have been washed thoroughly first
Cover raw meat or fish and shop at the bottom shelf of this fridge, where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Check the label
It is important to read food labels to be sure everything you’re likely to use has been saved properly (according to any storage instructions) and that none of the food is past its’use by' date.
Food that goes off quickly usually has storage instructions on the label that state just how long you may keep the food and whether it needs to go in the fridge.
This sort of food often has particular packaging to keep it fresh for longer. But it is going to go off immediately as soon as you’ve opened it. This is why the storage instructions also tell you how long the food will maintain once the packaging has been opened. For example, you might see’eat within two days of launching' on the tag. Use by dates
You will also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date even if the food looks and smells nice, because it might contain harmful bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will be harmful, but its flavour, texture or colour may begin to deteriorate.
Following this date, that the caliber of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and could make you sick.
If you plan to use a egg after its best before date, make certain that you only use it in dishes where it will be fully cooked, so that both yolk and white are solid, such as in a cake or as a walnut.
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