Wednesday, April 2, 2014
Our soup recipe originated in the early ‘80s in the Byerly’s St. Paul deli. It was produced in small batches and packaged in mason jars. Lunds also made a wild rice soup, albeit a slightly different recipe with both white and wild rice and chicken. A few years after Lunds and Byerly’s merged, we consolidated our wild rice soups and the Byerly’s version became standard in our delis.
by Peter Kuhr, product development manager
Wednesday, April 3, 2013
What makes our wild rice with ham soup so special? It’s no wonder I get asked this question regularly – it’s our number one selling soup!
This soup recipe originated in the early 80s in the St. Paul Byerly’s deli. It was originally produced in small batches and packaged in mason jars. Lunds also made a wild rice soup, albeit a slightly different recipe with white and wild rice, and chicken.
A few years after Lunds and Byerly’s merged, the company consolidated our wild rice soups and the Byerly’s wild rice soup became standard in our delis.
Steve Sorensen, senior category manager grocery, dairy and frozen
Wednesday, April 11, 2012
Now that you’ve cooked your famous Easter ham, washed the mound of dishes and said goodbye to the relatives, what do you do with the leftovers? Instead of giving them away to your kids, use them in other dishes!
My favorite way to use leftover ham is to make my almost as famous ham and wild rice soup. You can’t get more Minnesotan than that. Along with the delicious nutty flavor, I like the fact that wild rice has higher protein content than white rice, corn or wheat. Delicious and healthy! Click here for a delicious wild rice soup recipe to use up that ham.