Lunds & Byerlys Wild Rice with Ham Soup
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!
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Lunds & Byerlys Wild Rice with Ham Soup
Prep Time20 Minutes
Servings4
Cook Time10 Minutes
Ingredients
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
â…“ cup minced ham
3 tablespoons chopped slivered almonds
½ teaspoon salt
1 cup half-and-half
2 tablespoons dry sherry (optional)
snipped fresh chives or parsley
Directions
- 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.
20 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Directions
- 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.