190 Shares

This comforting Creamy Wild Rice Soup is hearty, full of vegetables, and made luxuriously creamy with a simple homemade béchamel sauce. Each spoonful is packed with earthy mushrooms, tender carrots, and nutty wild rice a wholesome meal perfect for cozy nights or family dinners.

Ingredients

For the Soup

2 tablespoons unsalted butter
1 medium white or yellow onion, diced small
2–3 large carrots, peeled and diced small
4 stalks celery, diced
8 ounces baby bella mushrooms, sliced or roughly chopped
1 teaspoon crushed garlic (about 2 cloves)
1 teaspoon poultry seasoning
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 bay leaf
1 ½ cups wild rice blend
20 small baby Yukon gold potatoes, halved if large
8 cups vegetable or chicken broth

For the Béchamel Sauce

6 tablespoons unsalted butter
6 tablespoons all-purpose flour
2 cups whole milk

Instructions

Sauté the vegetables:
In a large stockpot or Dutch oven, melt the butter over medium-high heat. Add the onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the onions are translucent.
Add mushrooms and seasoning:
Stir in the mushrooms, garlic, poultry seasoning, salt, and black pepper. Continue cooking for another 3–5 minutes, until the mushrooms begin to soften and release their juices.
Add rice and broth:
Stir in the wild rice blend, potatoes, broth, and bay leaf. Bring to a boil, then reduce the heat to low. Cover and let simmer for 30–40 minutes, stirring occasionally, until the rice is tender and the potatoes are soft.
Prepare the béchamel sauce:
While the soup simmers, warm the milk in a small saucepan or microwave until just warm to the touch (do not boil). In another saucepan, melt the butter over medium heat. Add the flour and stir constantly with a wooden spoon for 3–4 minutes until the roux turns golden and smooth. Gradually whisk in the warm milk, a little at a time, whisking continuously until the sauce is creamy and smooth.
Combine and thicken:
Pour the béchamel sauce into the soup and stir well. Bring back to a gentle simmer. The soup will thicken and become creamy as the sauce blends in.
Finish and serve:
Remove the bay leaf, taste, and adjust seasonings as desired. Serve warm with crusty bread or crackers.

Why You’ll Love This Recipe

Comforting, creamy, and loaded with vegetables.
A complete meal in one pot — hearty and satisfying.
Made from scratch with simple, wholesome ingredients.
The béchamel sauce gives a rich, velvety texture without heavy cream.

Tips

Stir occasionally: Wild rice tends to settle at the bottom — stirring prevents sticking.
Don’t rush the simmer: Slow cooking allows the rice and potatoes to become perfectly tender.
Add béchamel slowly: Stir it in gradually to ensure a smooth, lump-free soup.
For thicker soup: Simmer uncovered for an extra 10 minutes after adding the sauce.

Variations and Substitutions

Protein boost: Add shredded rotisserie chicken or cooked turkey for extra heartiness.
Vegan option: Use olive oil or vegan butter, plant-based milk, and vegetable broth.
Different rice: Substitute with brown rice or a long-grain blend (adjust cook time as needed).
Extra vegetables: Add spinach, kale, or corn for more flavor and color.

FAQs

Can I make this soup ahead of time?
Yes! The flavors develop even more after a day. Reheat gently over low heat, adding a splash of broth or milk to loosen it.

Can I freeze it?
You can freeze it, but note that the creamy texture may change slightly. Freeze without the béchamel sauce if possible, then add it when reheating.

Can I use pre-cooked rice?
Yes — reduce the broth by about 2 cups and add the cooked rice during the last 10 minutes of simmering.

Serving

Serve this creamy soup warm with crusty bread, homemade biscuits, or a light green salad. It’s hearty enough for lunch or dinner, especially on cold days.

Suggestions

Garnish with chopped fresh parsley, cracked black pepper, or a sprinkle of Parmesan cheese. For an extra indulgent touch, drizzle a little olive oil or melted butter on top before serving.