The Ultimate Creamy Wild Rice Soup Recipe

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Nothing says comfort food quite like a steaming bowl of creamy wild rice soup on a chilly evening. This hearty, soul-warming recipe has become our family’s go-to meal when we need something that feels like a warm hug from the inside out. Packed with tender vegetables, nutty wild rice, and the most velvety béchamel sauce, this soup transforms simple ingredients into something absolutely magical. Perfect for busy weeknights, this dish has saved me countless times on hectic days when everyone’s craving something cozy and satisfying.

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Why You’ll Love This Creamy Wild Rice Soup

This isn’t just any ordinary soup; it’s a hearty, satisfying dish that tastes like comfort in a bowl. The combination of earthy wild rice, tender vegetables, and rich creamy base creates the perfect balance of flavors and textures that will have your family asking for seconds every single time. Best of all, it’s surprisingly easy to make and keeps beautifully for leftovers throughout the week.

Creamy Wild Rice Soup with Vegetables

A hearty, satisfying dish that tastes like comfort in a bowl, featuring tender wild rice, fresh vegetables, and a silky béchamel sauce that brings everything together perfectly.

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

Instructions

Start the vegetable base. 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. (This creates the perfect aromatic foundation!)
Build the flavor. Add in the mushrooms, garlic, poultry seasoning, salt, and pepper. Cook another 3-5 minutes, stirring occasionally. (You’ll know it’s ready when your kitchen smells absolutely amazing.)
Add the hearty ingredients. 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.
Let it cook low and slow. 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. (This is when the magic happens, the rice becomes tender and the flavors meld together beautifully.)
Prepare the creamy base. When the 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. (You can also microwave just until warm if you prefer.)
Make the roux. 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; the roux should turn golden and not dark brown. (This step is crucial for a smooth, lump-free sauce!)
Create silky perfection. Add in warm milk in small increments, whisking between each addition. Whisk until smooth and all milk is added. (Take your time here, it’s worth it for that perfectly creamy texture.)
Bring it all together. Pour this béchamel sauce into the soup and bring to a simmer again. The 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 adding in leftover chicken or turkey, add it in at the end when adding in the béchamel sauce.
Soup will thicken as it cools, and leftovers will need broth or milk added to thin it back out. I recommend heating in a small saucepan on the stove, rather than using the microwave.
If your baby Yukon gold potatoes are large, you can cut them in half or quarters. Also, feel free to substitute 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, about 1/2 tsp. of each.

Variations and Substitutions

You can easily customize this creamy wild rice soup to fit your family’s preferences! For a dairy-free option, substitute the butter with olive oil and use unsweetened coconut milk or cashew cream instead of the milk in the béchamel. If you’re looking to add protein, leftover rotisserie chicken or turkey works beautifully, just stir it in during the last few minutes of cooking. You can also swap the wild rice blend for brown rice or even regular long-grain rice, though cooking times may vary slightly.

What are my best tips for perfect creamy wild rice soup?

The secret to restaurant-quality soup at home is all in the technique and timing. First, don’t rush the vegetable sauté step; those few extra minutes of cooking really develop the flavors that make this soup so special. When making your béchamel, always use warm milk and add it gradually while whisking constantly to prevent lumps. If your soup seems too thick after adding the cream sauce, simply thin it with a bit more broth until you reach your desired consistency. Finally, taste and adjust seasonings at the end; sometimes a little extra salt or a pinch of pepper is all you need to make the flavors really pop!

Storage and Reheating Instructions

This creamy wild rice soup keeps beautifully in the refrigerator for up to 4 days in an airtight container. As it cools, the soup will naturally thicken, so when reheating, you’ll want to add a splash of broth or milk to thin it back to your preferred consistency. I always recommend reheating on the stovetop over medium-low heat, stirring occasionally, rather than using the microwave, which can cause the cream to separate. You can also freeze this soup for up to 3 months, though you may need to whisk it well after thawing to restore the smooth texture.

Frequently Asked Questions

What makes thick creamy soup?

The combination of a proper béchamel sauce (butter, flour, and milk cooked together) and the natural starches released from the wild rice creates that perfect thick, creamy consistency. The key is making sure your roux is cooked long enough to eliminate any raw flour taste, then slowly incorporating warm milk to create a smooth base.

Can I use wild rice in soup?

Absolutely! Wild rice is perfect for soup because it holds its shape well during long cooking times and adds a wonderful nutty flavor and chewy texture. Just make sure to allow enough cooking time (30-40 minutes) for the wild rice to become tender, and stir occasionally to prevent sticking.

How to make soup really creamy?

The secret is in the béchamel sauce technique. Start with equal parts butter and flour to create a roux, cook it until golden, then gradually whisk in warm milk. This creates a smooth, lump-free cream base that won’t curdle when added to your soup. Using whole milk rather than lower-fat alternatives also ensures maximum creaminess.

How do you thicken creamy wild rice soup?

This soup naturally thickens through the béchamel sauce and the starches from the wild rice. If you need extra thickening, you can make a slurry with 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water, then stir it into the simmering soup. The soup will also continue to thicken as it cools.

The Perfect Comfort Food for Any Season

This creamy wild rice soup truly is a go-to recipe that will become a staple in your weekly rotation. Whether you’re serving it as a cozy weeknight dinner or impressing guests at a dinner party, this soup delivers on both comfort and flavor every single time. The combination of tender vegetables, nutty wild rice, and that silky cream base creates something truly special that goes beyond ordinary soup.

Leave a comment below and tell me how your Creamy Wild Rice Soup turned out! Share this recipe with a friend who loves cozy soups, and don’t forget to check out my other hearty soup recipes for more warming meal ideas!

Creamy Wild Rice Soup Recipe

Why You’ll Love This Creamy Wild Rice Soup