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a bowl of clear amber broth with long dark wild-rice grains, some split open, browned pale celery-root cubes, thin shiitake mushroom slices and small pink ham pieces, without cream
Rachel Kim

Ham and Wild Rice Soup

Wild rice keeps a firm, nutty bite even when its grains split open, so cook it until tender rather than waiting for it to feel like ordinary white rice. Roasted celery root and sliced shiitakes give this clear soup an earthy base, while a little apple cider rounds out the smoked ham without turning the broth sweet. The rice cooks separately and is drained before it meets the soup, which keeps its dark cooking liquid from taking over the bowl. Whole-grain mustard goes in at the end, where its small sharp note is easier to judge against the cider and ham.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3/4 cup pure wild rice rinsed
  • 4 cups water for cooking rice
  • 12 oz celery root peeled and cut into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1/4 tsp fine salt
  • 1 tbsp unsalted butter
  • 6 oz shiitake mushrooms stems removed and caps sliced
  • 1 small yellow onion finely diced
  • 1/2 cup unsweetened apple cider
  • 5 cups unsalted chicken broth
  • 2 fresh thyme sprigs
  • 12 oz fully cooked ham cut into small bite-size pieces
  • 1/4 tsp black pepper
  • 1 tbsp whole-grain mustard

Method
 

  1. Bring wild rice and rice-cooking water to a boil in a saucepan. Reduce heat, partly cover and simmer for 45 to 60 minutes until the grains are tender and many have split open; drain well.
  2. Heat oven to 425°F. Toss celery root with olive oil and salt on a sheet pan and roast for 25 to 30 minutes, turning once, until tender and browned at the edges.
  3. Melt butter in a soup pot over medium heat. Cook mushrooms and onion for 7 to 8 minutes until the mushrooms brown and the onion softens.
  4. Add cider and simmer for 2 minutes, then add broth, thyme, ham and pepper. Simmer gently for 10 minutes.
  5. Fold in drained wild rice and roasted celery root and simmer for 5 minutes until everything is hot and ham reaches 165°F. Remove thyme stems and stir in mustard.
  6. Divide among six bowls with wild rice, vegetables and ham in each serving.