Creamy Wild Rice Soup
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
50 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
Description
This soup begins by sautéing carrots, onions, celery, and mushrooms with garlic and poultry seasoning to develop a savory foundation. Wild rice blends and baby Yukon Gold potatoes cook in broth with a bay leaf until tender. Separately, a béchamel sauce made from butter, flour, and warm milk is prepared to add creaminess without heaviness.
Once the rice and vegetables are cooked, the béchamel is incorporated, enriching the broth into a smooth, velvety base. The mushrooms contribute earthiness, while the potatoes and wild rice add body and texture. The seasoning is adjusted with salt, pepper, and herbs, presenting a balanced soup with satisfying depth.
This soup serves well as a starter or a light main, with a rustic but refined taste. Substitutions such as russet potatoes or fresh herbs in place of poultry seasoning are possible. Leftover cooked poultry can be stirred in at the end for added protein.
The soup thickens upon cooling; add broth or milk when reheating to restore desired consistency. It is best heated on the stove rather than in a microwave.
Ingredients
For the soup:
- 2 Tbsp. butter unsalted
- 1 medium onion white or yellow, diced small
- 2-3 large carrot peeled and diced small
- 4 talks celery diced
- 8 oz. baby bella mushrooms sliced or roughly chopped
- 1 tsp. garlic crushed, 2 cloves
- 1 tsp. poultry seasoning
- 1 tsp. kosher salt
- 1/2 tsp. black pepper freshly ground
- 1 bay leaf
- 1 1/2 cups wild rice blend
- 20 small Yukon Gold potatoes sliced in half if large, baby
- 8 cups vegetable broth or chicken broth
For the béchamel sauce:
- 6 Tbsp. butter unsalted
- 6 Tbsp. all-purpose flour
- 2 cups milk whole
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
- If baby Yukon Gold potatoes are large, cut them in half or quarters for even cooking.
- Russet potatoes are an acceptable substitute for Yukon Gold when diced similarly.
- If poultry seasoning is unavailable, fresh rosemary, thyme, and sage (~1/2 tsp each) can be used instead.
- Leftover chicken or turkey may be added near the end when incorporating the béchamel sauce.
- The soup thickens as it cools; thin with broth or milk when reheating on the stove for best texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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