Wild Rice with Mushroom Soup

Name: Wild Rice with Mushroom Soup
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 12-16 servings (4 quarts).
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 large 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

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!

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 large 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. 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.

Nutrition Facts

1 cup: 255 calories, 18g fat (10g saturated fat), 99mg cholesterol, 201mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 6g protein.

Reviews

Click stars to rate

Average Rating:

Johnboy11267

Nov 27, 2019

I'm making this soup pre-Thanksgiving just to have something that's not turkey leftovers! I make this at least once a year and yes, it does take a lot of time to make (mostly inactive) and yes, it does make a lot (it holds well it the fridge). I agree with other reviews that use fresh mushrooms (sautéed in butter) and adding more thyme (and other herbs) for more flavor. This recipe seems to be one of the few (on internet searches) that uses ham and it tastes great. This time, I may even add extra vegetables (like celery and carrots) just to make things a little different. Make no mistake, this recipe is a great place to start from and just adjust things to suit your preferences. And yes, I just realized I wrote a review on this last year! LOL!!!
Christine

Nov 19, 2019

I very rarely review anything at all; this is a top-notch recipe! I was a bit skeptical but was very happy with it. I did adjust very slightly. Substituted fresh mushrooms for jarred. Did not saute them first, just let them gently cook and that worked perfectly. FYI, it does make a little time to make, but not too bad, and this makes a LOT, so if you don't have a large family plan to freeze leftovers. I will definitely make this again!! Thanks very much to the author for sharing. ;)
fascinator

Dec 6, 2015

Very tasty. Didn't add the yolks or chicken broth. Used dried mushrooms.