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We hope you got benefit from reading it, now let’s go back to vickys creamy mushroom & wild rice soup, gf df ef sf nf recipe. 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 it.
The ingredients needed to cook Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF:
- Provide 60 ml olive oil, divided
- You need 225 g (8 oz) mixed fresh mushrooms - cremini, shiitake, oyster,
- Take chestnut, white etc, any varieties you choose are fine
- Take 1 onion, chopped
- You need 2 carrots, chopped
- You need 2 celery sticks, chopped
- Provide 4 cloves garlic, finely chopped
- Take 2 tbsp gluten-free flour
- Prepare 240 ml (1 cup) dry white wine
- Use 960 ml (4 cups) vegetable stock
- Get 360 ml (1 & 1/2 cups) full fat coconut milk
- Prepare 175 g (1 cup) dry wild rice
- You need 1 tsp dried rosemary
- Take to taste Salt & pepper
- Take 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’s very important to prepare food safely to help stop harmful bacteria from spreading and growing. You can take some steps to help protect yourself and your loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw foods like poultry, meat and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet hands disperse bacteria more easily. Keep worktops clean
Before you start preparing meals, it’s important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, vegetables or eggs you will need to wash them completely.
You should shift dish cloths and tea towels regularly to prevent any bacteria growing on the substance.
Raw foods like meat, fish and veggies may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, such as salad, fruit and bread. That is because these types of food will not be cooked before you eat them, so any germs that get onto the food will not be murdered.
To help prevent bacteria from spreading:
Do not let raw food like fish, poultry or vegetables touch other foods Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw food, unless they have been washed thoroughly
Cover raw fish or meat and shop on the bottom shelf of the fridge where they can not 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 tag
It is very important to read food labels to make sure everything you are going to use has been saved correctly (based on some storage instructions) and none of the food is past its’use by' date.
Food that goes off quickly usually has storage directions on the tag that say just how long you may keep the food and if it needs to go in the refrigerator.
This sort of food often has particular packaging to keep it fresh for more. But it is going to go off immediately once you’ve opened it. By way of instance, you might see’eat in two days of opening' on the label. Use by dates
You’ll also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date, even when the food looks and smells nice, since it might contain harmful bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than security. When this date runs out, it doesn’t indicate that the food will be detrimental, but its flavour, texture or colour may begin to deteriorate.
Following this date that the caliber of the egg will deteriorate and if any salmonella germs are present, they could multiply to high levels and may make you sick.
If your plan is to use an egg after its best before date, be sure you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are solid, like in a cake or as a walnut.
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