There’s something magical about a steaming bowl of creamy wild rice soup on a chilly evening. The first time I made this recipe, my family gathered around the kitchen counter, drawn by the incredible aroma of sautéed vegetables and herbs simmering together. This isn’t just any soup – it’s the kind of hearty, soul-warming dish that transforms an ordinary weeknight into something special. Packed with tender wild rice, fresh vegetables, and finished with a luxurious béchamel sauce, this creamy wild rice soup has become our go-to comfort food when we need something that feels like a warm hug in a bowl.

Why You’ll Love This Recipe

This creamy wild rice soup strikes the perfect balance between hearty and elegant, with earthy wild rice providing incredible texture. At the same time, baby potatoes and mushrooms add substance that makes it a complete meal.

The homemade béchamel sauce creates an incredibly silky, restaurant-quality finish that elevates simple ingredients into something truly extraordinary. Best of all, it’s a one-pot wonder that fills your kitchen with the most incredible aroma while requiring minimal hands-on time.

Creamy Wild Rice Soup

Q: How to make soup really creamy?

The secret is in the béchamel sauce technique - creating a proper roux with butter and flour, then slowly incorporating warm milk. This creates a silky, restaurant-quality creaminess that won't break or curdle like simply adding cream might.

Chicken and Mushroom Creamy Wild Rice Soup recipe

A hearty, satisfying dish that tastes like comfort in a bowl, featuring tender wild rice, fresh vegetables, and a luxurious homemade cream sauce that transforms simple ingredients into pure comfort food magic.

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

Melt the butter in a large stockpot or Dutch oven over medium-high heat. Add the carrots, onions, and celery, and sauté for 5 minutes or until the onions become translucent and fragrant.
Add the mushrooms, garlic, poultry seasoning, salt, and pepper. Cook another 3-5 minutes, stirring occasionally, until the mushrooms release their moisture and become golden.
Stir in the wild rice blend, baby potatoes, broth, and bay leaf. Bring the mixture to a rolling boil, then reduce the heat to low to bring the soup to a gentle simmer.
Cover and cook for 30-40 minutes, stirring occasionally to prevent rice from sticking to the bottom, until the rice is tender and fully cooked.
When the soup has about 5-10 minutes left to cook, prepare the béchamel sauce. Warm the milk in a small saucepan just until it’s warm to the touch (don’t let it boil). Remove from heat and set aside.
In another small saucepan, melt the butter over medium heat. Add the flour and stir constantly with a wooden spoon for 3-4 minutes until the mixture turns golden (this is your roux – don’t let it brown too much).
Gradually add the warm milk in small increments, whisking vigorously between each addition until smooth and all milk is incorporated.
Pour the béchamel sauce into the soup and bring to a simmer again. The soup will thicken beautifully and become wonderfully creamy as the sauce cooks in. Taste and adjust seasonings as desired, then remove the bay leaf and serve warm.

Recipe Notes:

If adding leftover chicken or turkey, stir it in at the end when adding the béchamel sauce
Soup will thicken as it cools, so leftover portions may need additional broth or milk when reheating – warm gently on the stovetop rather than in the microwave for best results
If your baby Yukon potatoes are large, cut them in half or quarters, or substitute with cubed Russet potatoes
Don’t have poultry seasoning? Use fresh herbs like rosemary, thyme, and sage (about 1/2 teaspoon each)

Variations and Substitutions

You can easily customize this creamy wild rice soup to match your family’s preferences or dietary needs. For a dairy-free version, substitute the butter with olive oil and use unsweetened coconut milk or cashew cream in place of the milk in the béchamel sauce.

Vegetarians will love using vegetable broth, while meat lovers can add leftover rotisserie chicken or turkey during the final minutes of cooking. If you’re avoiding gluten, simply swap the all-purpose flour for your favorite gluten-free flour blend in the roux.

What Are My Best Tips for Perfect Creamy Wild Rice Soup?

The secret to incredible creamy wild rice soup lies in building layers of flavor and getting your technique just right. First, don’t rush the vegetable sautéing step – those extra few minutes create a flavor foundation that transforms the entire soup.

When making your béchamel, always warm the milk first and add it gradually while whisking constantly to prevent lumps. Most importantly, let the rice cook thoroughly before adding the cream sauce, and remember that the soup will continue to thicken as it sits, so don’t worry if it seems a bit thin at first.

Storage and Reheating Instructions

Store leftover soup in the refrigerator for up to 4 days in airtight containers. The soup will thicken considerably as it cools, so when reheating, add a splash of broth or milk to achieve your desired consistency. Always reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. Avoid microwaving if possible, as it can cause the dairy to separate and create an uneven texture.

Frequently Asked Questions

What makes thick creamy soup?

The combination of a proper béchamel sauce (butter, flour, and milk roux) along with the natural starches released from the wild rice creates that perfect thick, creamy texture. The key is to cook the flour and butter together first, then gradually add warm milk while whisking constantly.

Can I use wild rice in soup?

Absolutely! Wild rice is perfect for soups because it holds its shape beautifully during long cooking times and adds wonderful nutty flavor and chewy texture. Just make sure to give it enough time to cook thoroughly – usually 30-40 minutes in simmering broth.

How to make soup really creamy?

The secret is in the béchamel sauce technique – creating a proper roux with butter and flour, then slowly incorporating warm milk. This creates a silky, restaurant-quality creaminess that won’t break or curdle like simply adding cream might.

How do you thicken creamy wild rice soup?

This soup thickens naturally through the béchamel sauce and the starches released from the wild rice as it cooks. If you need extra thickness, you can make additional roux (equal parts butter and flour cooked together) and whisk it in, or simmer the soup uncovered for a few extra minutes to reduce liquid.

The Perfect Comfort Food

This creamy wild rice soup represents everything I love about comfort cooking – simple ingredients transformed into something extraordinary through careful technique and a little bit of love. It’s the kind of recipe that fills your home with incredible aromas and brings everyone to the table, creating those precious moments that make ordinary evenings feel special. Whether you’re serving it as a cozy family dinner or impressing guests at a dinner party, this soup delivers both comfort and sophistication in every spoonful.

Ready to make soup magic happen in your kitchen? Leave a comment below and tell me how your creamy wild rice soup turned out! Don’t forget to share this recipe with anyone who loves soul-warming, restaurant-quality soups made right at home.

Creamy Wild Rice Soup Recipe