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Andrew Fowler

Ham and Wild Rice Soup

Print Recipe
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. Boil wild rice in rice-cooking water in saucepan. Reduce heat; partly cover and simmer 45 to 60 minutes until tender with many grains split. Drain well.
  2. Heat oven to 425°F. Toss celery root with oil and salt on sheet pan; roast 25 to 30 minutes, turning once, until tender with browned edges.
  3. Melt butter in soup pot over medium. Cook mushrooms and onion 7 to 8 minutes until mushrooms brown and onion softens.
  4. Add cider; simmer 2 minutes. Add broth, thyme, ham, and pepper; gently simmer 10 minutes.
  5. Fold in drained rice and roasted celery root; simmer 5 minutes until hot and ham 165°F. Remove thyme stems; stir in mustard.
  6. Divide among six bowls, distributing rice, vegetables, and ham evenly.