Creamy Wild Rice Soup
User Reviews
4.8
135 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 10 mins
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Servings
10 servings
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Calories
441 kcal
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Course
Main Course
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Cuisine
American
Creamy Wild Rice Soup
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Filled with carrots, mushrooms, a wild rice blend and a creamy béchamel sauce, this is one of our favorite soups! Easily add leftover rotisserie chicken or turkey to it too!
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Ingredients
For the soup:
- 2 Tbsp. unsalted butter
- 1 medium white or yellow onion, diced small
- 2-3 large carrots, peeled and diced small
- 4 stalks celery, diced
- 8 oz. baby bella mushrooms, sliced or roughly chopped
- 1 tsp. crushed garlic (2 cloves)
- 1 tsp. poultry seasoning
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 bay leaf
- 1 1/2 cups wild rice blend
- 20 small baby Yukon Gold potatoes sliced in half if large
- 8 cups vegetable or chicken broth
For the béchamel sauce:
- 6 Tbsp. unsalted butter
- 6 Tbsp. all purpose flour
- 2 cups whole milk
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Instructions
- Melt the butter in a large stockpot or Dutch oven over medium high heat. Add in the carrots, onions, and celery and sauté for 5 minutes or until onion is translucent.
- Add in the mushrooms, garlic, poultry seasoning, salt, and pepper. Cook another 3-5 minutes, stirring occasionally.
- Add in the wild rice blend, baby potatoes, vegetable broth (or chicken broth), and bay leaf. Bring to a boil, then turn the heat down to low to bring the soup to a simmer.
- Cover and cook for 30-40 minutes or until the rice is cooked. Stir occasionally to make sure no rice is sticking to the bottom.
- When soup is about 5-10 minutes from being done, make the béchamel sauce.
- Warm the milk in a small saucepan just until it is warm to the touch. No need to get it boiling. Once warm, remove from heat. (Alternatively you can microwave just until warm).
- Melt the butter in another small sauce pan. Add in the flour and stir with a wooden spoon for 3-4 minutes (continue to stir, roux should turn golden and not dark brown).
- Add in warm milk in small increments, whisking between each addition. Whisk until smooth and all milk is added.
- Pour this béchamel sauce into the soup and bring to a simmer again. Soup will thicken and become creamy as the cream sauce cooks into the soup. Taste and adjust seasonings as desired. Remove bay leaf and serve warm.
Notes
- béchamel sauce.
- If adding in leftover chicken or turkey, add in at the end when adding in the béchamel sauce.
- Soup will thicken as it cools and leftovers will need broth or milk added so it thins back out. I recommend heating on the stove in a small saucepan, and not the microwave.
- If your baby Yukon gold potatoes are large, you can cut in half or quarter them. Also, feel free to sub Russet potatoes (cut into cubes).
- Taste and adjust seasonings as desired. If you don't have poultry seasoning, you can use fresh herbs you have on hand such as rosemary, thyme and sage. ~1/2 tsp. of each.
Nutrition Information
Show Details
Serving
1serving
Calories
441kcal
(22%)
Carbohydrates
93g
(31%)
Protein
14g
(28%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
6mg
(2%)
Sodium
1023mg
(43%)
Potassium
1813mg
(52%)
Fiber
10g
(40%)
Sugar
9g
(18%)
Vitamin A
2991IU
(60%)
Vitamin C
68mg
(76%)
Calcium
136mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 441kcal | 22% |
| Carbohydrates | 93g | 31% |
| Protein | 14g | 28% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 1023mg | 43% |
| Potassium | 1813mg | 39% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 2991IU | 60% |
| Vitamin C | 68mg | 76% |
| Calcium | 136mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
135 reviews
Excellent
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