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!
Recommended: 45 Recipes for Mushroom Lovers
VERIFIED BY Taste of Home Test Kitchen
- 1 large meaty ham bone
- 1 large onion, chopped
- 1-1/2 cups uncooked wild rice, rinsed and drained
- 6 tablespoons butter or margarine
- 6 tablespoons all-purpose flour
- 2 cups heavy 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 chopped parsley
- Place ham bone, onion and 3 qts. water in an 8-qt. soup kettle or Dutch oven; 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 more hour or until tender. Remove from 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 and cook over medium heat for 2 minutes. Do not brown. Gradually stir in reserved stock. Bring to a rapid boil over high heat; boil for 3 minutes, stirring constantly. Remove from the heat.
- In a mixing 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).
Originally published as Wild Rice Soup in Country Extra November 1992, p47