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.

Velvety Creamy Wild Rice Soup You'll Crave

Description

A hearty, satisfying soup featuring tender wild rice, fresh vegetables, and a creamy béchamel sauce that turns simple ingredients into a comforting, cozy bowl of pure comfort food.

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

Melt butter in a large pot or Dutch oven over medium-high heat. Add carrots, onions, and celery. Sauté 5 minutes until onions are translucent.
Add mushrooms, garlic, poultry seasoning, salt, and pepper. Cook 3–5 minutes until mushrooms release moisture and turn golden.
Stir in wild rice, potatoes, broth, and bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 30–40 minutes, stirring occasionally.
While soup cooks, prepare béchamel: Warm milk in a small saucepan until just warm. In another saucepan, melt butter, then add flour and stir 3–4 minutes to form a golden roux.
Gradually whisk warm milk into the roux until smooth.
Pour béchamel into the soup. Simmer until the soup thickens and becomes creamy. Remove bay leaf, taste, and adjust seasoning. Serve warm.

Notes

Add leftover chicken or turkey at the end with the béchamel if desired.
Soup thickens as it cools; add broth or milk when reheating.
Cut large baby potatoes in half or quarters, or substitute with cubed Russets.
No poultry seasoning? Use ½ tsp each of 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