Creamy Wild Rice Soup

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This Creamy Wild Rice Soup is flavorful, healthy and comes together in an hour or less.

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Leftover shredded chicken or turkey would be a great addition to this comforting meal!

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To make, 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.

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Add in the mushrooms, garlic, poultry seasoning, salt, and pepper. Cook another 3-5 minutes, stirring occasionally.

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Add in the wild rice blend, baby potatoes, vegetable broth, and bay leaf. Bring to a boil, then turn the heat down to low to bring the soup to a simmer.

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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.

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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.

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Melt the butter in another small sauce pan. Add in the flour and stir with a wooden spoon for 3-4 minutes.

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Add in warm milk in small increments, whisking between each addition. Whisk until smooth and all milk is added.

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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.

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Taste and adjust seasonings as desired. Remove bay leaf and serve warm.

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For full recipe, instructions, helpful tips and more swipe up or visit blog!

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