Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Wild Rice with Mushroom Soup

Our little city of Rice Lake was named for the waters that border it. Rice was harvested in abundance from these waters in years gone by. This recipe using wild rice is our favorite...and it pays homage to our local heritage!

12-16 ServingsPrep: 30 min. Cook: 3-1/2 hours

Ingredients

1 large meaty ham bone
1 large onion, chopped
Water
1-1/2 cups uncooked wild rice, rinsed and drained
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
2 cups heavy whipping cream
3 egg yolks
3 jars (4-1/2 ounces each) sliced mushrooms
1 can (14-1/2 ounces) chicken broth
1/2 teaspoon white pepper
1 teaspoon dried thyme
1 tablespoon minced fresh parsley
Milk

Directions

Place the ham bone, onion and 3 qts. water in an 8-qt. soup kettle or
Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 2-1/2
hours. Remove ham bone. When cool enough to handle, remove meat from
the bone; set aside. Discard bone.
Add wild rice to stock. Simmer for 1 hour or until tender. Remove
from the heat; drain and reserve stock. Set rice and onion aside.
Add enough water to stock to make 2 qts.; set aside.
In the same kettle, melt butter. Stir in flour until smooth.

2 of 2

Wild Rice with Mushroom Soup (continued)

Directions (continued)

Gradually stir in reserved stock. Bring to a boil; cook and stir for
3 minutes or until slightly thickened. Remove from the heat.
In a small bowl, combine cream and yolks. Add 1 cup stock to egg
mixture, then stir into kettle. Return soup to heat; heat gently
over medium-low. (Do not boil.) Add reserved rice, onion and ham
along with mushrooms, chicken broth, pepper, thyme and parsley. Thin
with milk if necessary. Yield: 12-16 servings (4 quarts).

Nutrition Facts: 1 serving (1 cup) equals 255 calories, 18 g fat (10 g saturated fat), 99 mg cholesterol, 201 mg sodium, 18 g carbohydrate, 1 g fiber, 6 g protein.