Wild Rice Soup

Wild Rice SoupIf you’re a native to the Twin Cities, you’ve heard of Byerlys (now know as Lunds & Byerlys.) If you’re a fan of this premier grocery retailer who also likes to cook, you might own the cookbook which includes this recipe. My good friend Sherri adapted this recipe by lightening it up with evaporated milk. If you want to enjoy the richer version, use the half & half called for in the recipe. There are also a number of variations you can use to customize this recipe. When I’ve made this recipe in the past I found the ham to be a yummy addition.

Wild Rice Soup

Serving Size: Makes 5 1/2 cups


  • 6 Tbsp. butter
  • 1 Tbsp. minced onion
  • ½ cup flour
  • 3 cups chicken broth
  • 2 cups cooked wild rice
  • ½ tsp salt
  • 1 cup half and half (Sherri uses evaporated milk for a lighter version)
  • 2 Tbsp. dry Sherry,optional
  • Snipped chives, optional
  • Silvered or sliced toasted almonds, optional


  • Melt butter in saucepan, sauté onion until tender
  • Blend in flour
  • Gradually stir in broth
  • Cook, stirring constantly until mixture comes to a boil
  • Boil & stir 1 minute
  • Stir in rice & salt
  • Simmer 5 minutes
  • Blend in ½ & ½ and Sherry
  • Heat to serving temp
  • Garnish with chives and/or toasted almonds


Variations; Add one cup or all of these: shredded carrots, cubed ham, cubed turkey

Adapted from Byerly's recipe



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