Creamy Wild Rice Soup

Creamy Wild Rice Soup is a warm, comforting, vegetarian soup filled with carrots, mushrooms, a flavorful wild rice blend and a creamy béchamel sauce.

It’s also a perfect soup to use up leftover rotisserie chicken or leftover turkey and ham from Thanksgiving or Christmas dinner!

I’m a sucker for a hearty, cozy soup on a chilly night. Plus it’s so easy to prepare and uses pantry staples.

Creamy Wild Rice Soup starts with the comforts of wild rice and and mirepoix (carrots, onions and celery, but also includes:

• Baby Bella Mushrooms
• Garlic. Mmm all the garlic!
• Poultry seasoning (or you can use fresh sage, rosemary and thyme)
• Baby Yukon Gold Potatoes
• Vegetable Broth
• Creamy béchamel sauce (it’s simple to make, I promise!)

It has minimal, whole food ingredients but is BIG on flavor.

Talk about pure comfort in a bowl but also nutritious at the same time!

How to make Creamy Wild Rice Soup

1. Melt the butter in a large stockpot or Dutch oven and sauté the carrots, onions and celery.
2. Add in the mushrooms, garlic and seasonings. Cook another 3-5 minutes.
3. Add in the wild rice blend, baby potatoes, and vegetable broth (or chicken broth). Simmer.
4. Cover and cook 30-40 minutes or until rice is cooked.
5. Add in the béchamel sauce, bring to a simmer again. Soup will thicken and become creamy as the cream sauce cooks into the soup. Serve warm.

How to make the béchamel sauce

Instead of adding in heavy cream, this soup uses a white sauce that is basically culinary magic. It simple to whip up and adds the creaminess to this soup that you crave!

You’ll need equal parts butter and flour: I am using 6 Tbsp. flour and 6 Tbsp. butter and 2 cups of warm milk. That’s it!

1. Warm the milk in a small saucepan just until it is warm to the touch. No need to get it boiling!
2. Melt the butter in a small sauce pan.
3. Add in the flour and stir with a wooden spoon for 3-4 minutes. This is the roux.
4. Gradually add in warm milk and whisk until smooth and all milk is added.

Creamy Wild Rice Soup Tips & FAQ:

Can I add in chicken or turkey? You bet! This soup is the perfect vehicle for any leftover shredded chicken, turkey or even ham. I recommend to add in the cooked meat at the end when you add the cream sauce.

How do I reheat leftovers? Reheat in a saucepan on the stove. The soup will thicken after it sits in the fridge so I suggest adding some more milk, or even broth or water to thin it back out.

Can I use precooked rice? Yes! If you have some leftover wild rice or other rice variety to use up, make the recipe as written and when you stir in the béchamel sauce, stir in the rice and cook until it is warmed through.

Not a mushroom fan? You can easily make this mushroom free – just leave them out! Or if you want to give them a try but are still on the fence about mushrooms, cut them up super small, you won’t even notice they’re in there!

Season the soup properly: Seasoning the soup with salt pepper and herbs as the soup cooks to help to pull our more flavor from the vegetables and soup. You can always taste and adjust at the end, but it’s important to season while it cooks as well!

More Soup Recipes To Love:

Tomato Tortellini Soup

Chicken Taco Soup (Instant Pot)

Broccoli Cauliflower Soup

Italian Wedding Soup

Crock Pot Minestrone Soup

Instant Pot Corn & Potato Chowder

the goods

Large pot or Dutch Oven

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Wild Rice Blend

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Creamy Wild Rice Soup

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!

5 from 7 votes

Print Recipe Pin Recipe Rate

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 10 servings

Calories: 441kcal

Author: Tawnie Graham of Kroll’s Korner

Ingredients

For the soup:

• ▢ 2 Tbsp. butter
• ▢ 1 medium white or yellow onion, chopped
• ▢ 2-3 large carrots, peeled and diced
• ▢ 4 stalks celery, diced
• ▢ 8 oz. baby bella mushrooms, sliced
• ▢ 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. butter
• ▢ 6 Tbsp. flour
• ▢ 2 cups whole milk

Instructions

• Melt 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 and seasonings. Cook another 3-5 minutes, stirring occasionally.
• Add in the wild rice blend, baby potatoes, and vegetable broth (or chicken broth). Bring to a simmer.
• Cover and cook 30-40 minutes or until rice is cooked.
• 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.
• 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. Serve warm.

Video

Notes

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. 

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Nutrition

Serving: 1serving | Calories: 441kcal | Carbohydrates: 93g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 1023mg | Potassium: 1813mg | Fiber: 10g | Sugar: 9g | Vitamin A: 2991IU | Vitamin C: 68mg | Calcium: 136mg | Iron: 4mg

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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