Lunds & Byerlys Wild Rice with Ham Soup recipe
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!
- 6 tablespoons margarine or butter
- 1 tablespoon minced onion
- ½ cup flour
- 3 cups chicken broth
- 2 cups cooked wild rice
- ½ cup finely grated carrots
- ⅓ cup minced ham
- 3 tablespoons chopped slivered almonds
- ½ teaspoon salt
- 1 cup half-and-half
- 2 tablespoons dry sherry (optional)
- snipped fresh parsley or chives
- In large saucepan, melt butter; sauté onion until tender.
- Blend in flour; gradually add broth.
- Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.
- Stir in rice, carrots, ham (or shredded chicken), almonds and salt; simmer about 5 minutes.
- Blend in half-and-half and sherry; heat to serving temperature.
- Garnish with snipped parsley or chives.
Tip: One-half cup uncooked wild rice = 1½ 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!