Featured Recipe

Velvety Wild Grain Soup

Name: Velvety Wild Grain Soup
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 10 servings
Ingredients: 4 tablespoons unsalted butter; divided; 2 cups diced yellow onions; 1 and 1/2 cups diced celery; 1 and 1/2 cups sliced cremini mushrooms; 1 tablespoon minced garlic (about 3 cloves); 1 teaspoon poultry seasoning; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly cracked black pepper; 1 cup wild rice blend (wild rice, brown rice, red rice); 2 cups quartered baby new potatoes (red or gold); 3 large carrots cut into 1-inch chunks; 6 cups low sodium vegetable broth (or chicken broth); 1 dried bay leaf; 3 cups whole milk (warmed); 3 tablespoons all-purpose flour; Fresh thyme sprigs (2) added during simmer

By Kate

Created on 23 January 2026

A hearty soup with a wild grain blend and root veggies stewed into a creamy base. Uses an easy béchamel for the creamy texture instead of heavy cream. Mushrooms and herbs build deep umami layers. Sturdier baby carrots and small new potatoes hold shape after simmering. A bay leaf adds background complexity. An herbal poultry seasoning blends in with garlic and onions for soul. Mild adjustments in browning butter and stirring the roux prevent bitterness and clumps. Ideal for those wanting a thick, cozy pot without the heaviness of cream alternatives. Great meal prep, freezes well.

Prep: 25 min

Cook: 55 min

Total: 1h 20min

Serves: 10 servings

soup vegetarian comfort food

Introduction

Skip fussing over cream. Thickening wild grain soup with a simple béchamel takes this from rustic to refined without heaviness dragging it down. Chunky carrots and baby potatoes offer bite nestled among chewy wild rice and mushrooms soaking up every drop of stock. Aromatics release their secrets slowly; onions and celery sweat to sweet release and mushrooms brown carefully. Timing matters just as much as stirring. You’ll learn to recognize when onion is translucent—not raw or burnt—when mushrooms start to caramelize but aren’t soggy, and when grains plump enough to chew but aren’t mush. Bay leaf and thyme provide layered herb complexity without shouting. This broth doesn’t just fill bowls, it holds them together. Every step sharpens senses—you’ll hear the sizzle, catch the subtle shift from liquid to luscious cream. And if substitutions needed? Easy. Swap cremini for shiitake or oysters. Chicken broth for veggie broth depending on mood or pantry. The goal is balanced patience, not rushed. The results? Soup that’s comfort and texture, no shortcuts.

Ingredients

4 tablespoons unsalted butter; divided

2 cups diced yellow onions

1 and 1/2 cups diced celery

1 and 1/2 cups sliced cremini mushrooms

1 tablespoon minced garlic (about 3 cloves)

1 teaspoon poultry seasoning

3/4 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

1 cup wild rice blend (wild rice, brown rice, red rice)

2 cups quartered baby new potatoes (red or gold)

3 large carrots cut into 1-inch chunks

6 cups low sodium vegetable broth (or chicken broth)

1 dried bay leaf

3 cups whole milk (warmed)

3 tablespoons all-purpose flour

Fresh thyme sprigs (2) added during simmer

About the ingredients

Butter’s role in sautéing and béchamel essential for flavor and texture. Salt and pepper are baseline; adjust quietly after béchamel enriches liquid. Poultry seasoning adds subtle herbal warmth but can swap for Herbes de Provence or Italian seasoning if in a pinch. Cremini mushrooms deliver umami without overpowering; shiitakes or oyster mushrooms work as alternatives but account for stronger flavors. Baby new potatoes stand up better to simmering than russets; red or gold skin preferred for aesthetics. Wild rice blend adds chew and nuttiness missing in white rice. Whole milk preferred for béchamel but 2% works with slightly less richness, whole cream is overkill here. Flour must be cooked thoroughly but never browned—burnt roux introduces bitterness and grainy mouthfeel. Vegetable or chicken broth based on dietary preference; low sodium definitely better to control saltiness later. Fresh thyme, added at simmer, gives gentle herbal notes; don’t substitute dried—I’d add it with the poultry seasoning instead. Bay leaf is a background note so remember to remove before serving; biting into one ruins the experience.

Method

Melt 2 tablespoons butter in a heavy stockpot over medium heat until foamy but not browned. Add onions, celery, carrots. Sauté 6 minutes stirring often. Look for onions turning translucent and carrots starting to soften but still firm. The smells should be sweet and earthy, not burnt.

Add mushrooms, garlic, poultry seasoning, salt, and pepper. Cook 4 minutes stirring occasionally. Mushrooms give off moisture then reabsorb it. You want soft mushrooms, browned spots but no soggy mess. Smell should turn rich and aromatic.

Toss in wild rice blend, quartered baby potatoes, bay leaf, and broth. Stir to combine. Crank heat to high until mixture reaches rolling boil; bubbles breaking surface rapidly. Then immediately drop heat to low to sustain gentle barely visible simmer. Cover tightly.

Add two sprigs fresh thyme tucked under lid. Simmer 35 to 45 minutes. Stir every 8 to 10 minutes scraping bottom so rice won’t stick or burn. Rice will plump, potatoes soften but still hold form. You’ll notice a nutty grain aroma and thicker broth consistency. Bay leaf infuses background herbal notes.

Five to ten minutes before done, start béchamel. Warm milk until just warm to touch—no scalding. Microwave can save time; avoid hot spots by stirring halfway.

In a separate small saucepan, melt remaining 2 tablespoons butter over medium-low heat. Sprinkle in flour all at once. Stir with wooden spoon continuously 3 to 5 minutes until fragrant and pale golden—not brown, that brings bitterness and ruins sauce texture.

Gradually whisk warm milk into roux in thirds, vigorously whisking after each addition to prevent lumps. Sauce will thicken to velvety smooth consistency. Adjust heat to medium-low; keep whisking gently until thickened but still pourable.

Pour béchamel directly into soup pot. Stir well. Turn heat to medium-low and simmer uncovered 5 minutes. Soup should thicken noticeably, take on creamy sheen. Taste and tweak salt or pepper. Remove bay leaf and thyme stems before serving.

Serve piping hot. Garnish with fresh parsley or chives if desired. Holds well reheated, just stir gently to reincorporate any settled creaminess.

Technique Tips

Butter melts foamy but not browned is the first test. Sauté aromatic vegetables slowly so sugar in onions caramelizes without burning. Stir often but don’t rush. Mushrooms absorb liquid then release; watch for them to brown and firm up but not turn rubbery. Using wild rice blend means varying grains cook differently; that’s why occasional stirring and adjusting simmer temperature vital to keep from sticking or uneven cooking. Covering pot traps heat for even cooking but check occasionally to avoid boiling over and to scrape bottom—rice sticks fast and burns easily. Making béchamel separately and pouring in last prevents lumps and ensures creamy texture. Whisking warm milk gradually into roux key. Never add cold milk directly or mix without whisking or you get gloopy lumps. The moment sauce thickens yet remains fluid is perfect to combine with soup. Final simmer merges flavors and thickens broth. Season last as béchamel dilutes salt slightly. Bay leaf and thyme sprigs removed before serving, no one wants fibrous bits in soup. Store leftovers carefully—thick soups can tighten in fridge but a quick rewarm with splash of broth or milk resets texture.

Chef's Notes

💡 Choose a sturdy pot. Heavy stockpot retains heat. Helps sauté onions slowly to sweet perfection. Watch heat; caramelizing sugars matters. Don’t rush or burn.
💡 When sautéing, keep stirring. Ingredients release moisture, then absorb back. Look for translucent onions, firm carrots. Smell should be sweet, earthy. No burnt odor.
💡 For béchamel, warm milk but avoid boiling. Stir halfway if using microwave. Essential for even cooking. Cold milk? Lumps will form. Warmth ensures smooth texture.
💡 Simmer gently, check rice and potatoes every few minutes. Stir well to avoid sticking. If sticking happens, lower heat, add more broth if needed.
💡 Storing leftovers? Tighten in fridge. Add splash of broth or milk when reheating. Restores creaminess. Check seasoning again after reheating.