WILD RICE WITH MUSHROOM SOUP

Wild Rice with Mushroom Soup image

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!

Provided by Taste of Home

Categories Lunch

Time 4h

Yield 12-16 servings (4 quarts).

Number Of Ingredients 14

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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

Steps:

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 : Calories 255 calories, Fat 18g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 201mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.