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 Ultimate Creamy Wild Rice Soup Recipe

Description

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

Scale

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
½ tsp freshly ground black pepper
1 bay leaf
1½ cups wild rice blend
20 small baby Yukon gold potatoes (halved 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

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Instructions

Start the vegetable base. Melt butter in a large stockpot or Dutch oven over medium-high heat. Add carrots, onions, and celery. Sauté for 5 minutes until onion is translucent.
Build the flavor. Add mushrooms, garlic, poultry seasoning, salt, and pepper. Cook 3–5 minutes, stirring occasionally, until fragrant.
Add the hearty ingredients. Stir in wild rice, baby potatoes, broth, and bay leaf. Bring to a boil, then reduce heat to low and simmer.
Let it cook low and slow. Cover and cook 30–40 minutes until rice is tender, stirring occasionally to prevent sticking.
Prepare the creamy base. Warm milk in a small saucepan until just warm to the touch (do not boil). Set aside.
Make the roux. Melt butter in another small saucepan. Stir in flour and cook 3–4 minutes until golden, stirring constantly.
Create silky perfection. Gradually add warm milk in small increments, whisking until smooth after each addition.
Bring it all together. Pour béchamel into soup and bring to a simmer. Stir until creamy and thickened. Taste and adjust seasonings. Remove bay leaf and serve warm.

Notes

Add leftover chicken or turkey at the end with the béchamel sauce.
Soup thickens as it cools; add broth or milk when reheating (reheat on stovetop for best results).
Cut large baby potatoes in half or quarters, or substitute with cubed Russet potatoes.
If you don’t have poultry seasoning, use ½ tsp each of fresh rosemary, thyme, and sage.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 441
Sugar: 9g
Sodium: 1023mg
Fat: 3g
Saturated Fat: 1g
Carbohydrates: 93g
Fiber: 10g
Protein: 14g
Cholesterol: 6mg