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!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 441kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

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.
2 Tbsp. unsalted butter, 1 medium white or yellow onion, diced small, 2-3 large carrots, peeled and diced small, 4 stalks celery, diced
Add in the mushrooms, garlic, poultry seasoning, salt, and pepper. Cook another 3-5 minutes, stirring occasionally.
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
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.
1 1/2 cups wild rice blend, 20 small baby Yukon gold potatoes, 8 cups vegetable or chicken broth, 1 bay leaf
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).
2 cups whole milk
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).
6 Tbsp. Unsalted butter, 6 Tbsp. All purpose flour
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.

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.

Nutrition