Lunds & Byerlys Wild Rice with Ham Soup
July 11, 2024
If you’re looking for something warm and cozy to serve your family, our classic Wild Rice Soup is it.
This thick, home-style soup recipe originated in the early 1980s in the St. Paul Byerlys’ deli. It was originally produced in small batches and packaged in mason jars…and now you can make it at home for your own family!
You can also substitute chicken for ham in this recipe, depending on what you prefer. Use a rotisserie chicken to save time!
SERVINGS
4
PREP TIME
20 min
COOK TIME
10 min
Ingredients
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6tablespoons margarine or butter
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1tablespoon minced onion
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1/2cup flour
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3cups chicken broth
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2cups cooked wild rice
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1/2cup finely grated carrots
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1/3cup minced ham
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3tablespoons chopped slivered almonds
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1/2teaspoon salt
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1cup half and half
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2tablespoons dry sherry (optional)
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Snipped fresh parsley or chives
Directions
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1
In large saucepan, melt butter; sauté onion until tender.
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2
Blend in flour; gradually add broth.
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3
Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.
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4
Stir in rice, carrots, ham (or shredded chicken), almonds and salt; simmer about 5 minutes.
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5
Blend in half-and-half and sherry; heat to serving temperature.
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6
Garnish with snipped parsley or chives.
Tip: One-half cup uncooked wild rice = 1 1/2 to 2 cups, cooked.
Running short on time? Pick up our frozen Wild Rice with Ham Soup, available in the frozen food department. Same great recipe, and it heats up in minutes!
This recipe is brought to you by The Best of Byerly’s cookbook. Originally printed in 1985 with hundreds of popular recipes, the cookbook includes all types of foods, tastes and cooking styles. If you love this recipe, check out the entire cookbook!