📝 About This Recipe
This soul-warming soup is a tribute to the Great Lakes region, featuring the nutty, earthy complexity of authentic 'Manoomin' (wild rice). We simmer the hand-harvested grains with savory smoked ham and a rich mirepoix to create a texture that is both hearty and sophisticated. Finished with a touch of heavy cream and fresh herbs, it’s a masterclass in comfort food that balances rustic textures with a velvety, elegant finish.
🥗 Ingredients
The Grains
- 1 cup Wild Rice (uncooked, rinsed thoroughly in cold water)
The Soup Base
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 2 cups Smoked Ham (diced into 1/2-inch cubes)
- 1 large Yellow Onion (finely diced)
- 2 Carrots (peeled and diced)
- 2 Celery Stalks (diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Thyme (leaves removed from stems)
- 1/3 cup All-purpose Flour (to thicken the roux)
- 6 cups Chicken Stock (low-sodium, or use ham hock stock)
- 1 piece Bay Leaf (dried)
The Finishing Touches
- 1 cup Heavy Cream (at room temperature)
- 2 tablespoons Dry Sherry (optional, for depth of flavor)
- to taste Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Begin by rinsing your wild rice in a fine-mesh strainer under cold running water for about 30 seconds to remove any dust or debris.
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2
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat until it begins to foam.
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3
Add the diced smoked ham to the pot. Sauté for 4-5 minutes until the edges of the ham begin to brown and caramelize, releasing its smoky fat.
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4
Toss in the onions, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
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5
Add the minced garlic and fresh thyme. Sauté for just 1 minute until fragrant, being careful not to burn the garlic.
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6
Sprinkle the flour over the vegetable and ham mixture. Stir constantly for 2 minutes to cook out the raw flour taste; the mixture will look like a thick paste.
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7
Slowly pour in 1 cup of the chicken stock while whisking or stirring vigorously to prevent lumps from forming. Once smooth, add the remaining stock.
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8
Stir in the rinsed wild rice and add the bay leaf. Increase the heat to bring the liquid to a gentle boil.
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9
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer. Let it cook for 45-50 minutes, or until the rice grains have 'blossomed' (split open to reveal the white interior) and are tender but still have a slight bite.
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10
Remove the lid and discard the bay leaf. If the soup is too thick, you can add an extra splash of stock at this point.
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11
Stir in the heavy cream and dry sherry. Allow the soup to heat through for 2-3 minutes on low heat, but do not let it reach a rolling boil again to avoid curdling the cream.
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12
Taste the soup. Depending on the saltiness of your ham and stock, add kosher salt and freshly cracked black pepper as needed.
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13
Ladle the hot soup into warmed bowls and garnish generously with fresh chopped parsley.
💡 Chef's Tips
For the best texture, use 100% true wild rice rather than a 'wild rice blend' which often contains cheaper long-grain white rice. If you have a leftover ham bone, simmer it with the stock and rice for even deeper smoky flavor. Don't rush the rice; wild rice takes significantly longer to cook than white rice, and 'blossoming' is the visual cue it's ready. To make it even heartier, you can add 1 cup of sliced cremini mushrooms during the vegetable sautéing phase. If reheating leftovers, add a splash of milk or broth as the wild rice will continue to absorb liquid as it sits.
🍽️ Serving Suggestions
Serve with a thick slice of warm, buttered crusty sourdough bread for dipping. Pairs beautifully with a crisp, dry white wine like a Pinot Gris or an oaked Chardonnay. A side salad of bitter greens with a sharp cider vinaigrette cuts through the richness of the cream. For a true Midwestern experience, serve in a hollowed-out bread bowl. Top with a few extra cracks of black pepper and a drizzle of truffle oil for an upscale twist.