Byerlys Wild Rice Soup Recipe With Ham: Minnesota-Style Creamy Comfort

This Minnesota-style wild rice soup delivers the ultimate in creamy comfort with every spoonful. The hearty combination of wild rice, tender ham, and rich vegetables creates a satisfying bowl that warms you from the inside out.

Developed to replicate the beloved Byerlys version, this recipe captures that signature creamy texture and robust flavor. The slow simmer allows the wild rice to soften while the ham infuses the broth with savory depth.

Ingredients for Byerlys Wild Rice Soup Recipe with Ham

Hearty wild rice, tender ham, and rich vegetables create this satisfying Minnesota classic with every spoonful.

The ham is non-negotiable for that signature Byerlys flavor. Use a bone-in ham steak from your deli counter—the bone adds depth as it simmers. Cub Foods or Kowalski’s in Minnesota carry excellent local options. Wild rice should be genuine hand-harvested from northern lakes (look for brands like Lundberg or Minnesota Grown), not the quick-cook blends. The texture difference is noticeable in the final dish.

No ham bone? Add a smoked turkey leg for similar depth. Short on time? Pre-cooked wild rice at half the amount works, though the texture won’t be as perfect. The cream can be swapped for half-and-half if you’re watching calories (just don’t boil it). Chicken broth can be homemade, but Swanson or Kitchen Basics are solid store-bought choices for consistent quality.

Soup actually improves overnight as the rice soaks up more liquid. Refrigerates well for 4-5 days and freezes beautifully for 3 months. Reheat gently to avoid curdling the dairy—microwave at 50% power or warm slowly on the stove (worth the extra minute).

Step-by-Step Instructions for Minnesota-Style Wild Rice Soup With Ham

Master this technique and you’ll achieve the signature creamy texture that makes this dish a Minnesota classic.

Step 1: Cook the Wild Rice to Perfection

Rinse the 1 cup Wild Rice thoroughly under cold water to remove any debris. Place it in a medium saucepan with 2 cups of water or chicken broth and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 45-50 minutes until the rice is tender and the grains have split open.

The rice should absorb most of the liquid and appear slightly chewy. If it’s still firm, add ¼ cup more liquid and cook for another 5-10 minutes. Drain any excess liquid before proceeding—this prevents the soup from becoming too thin.

Step 2: Sauté the Aromatic Vegetable Base

In a large Dutch oven or stockpot, melt the 0.5 cup Unsalted Butter over medium heat. Add the 1 whole Yellow Onion, 2 whole Carrots, and 2 whole Celery Stalks, all finely diced. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

Add the 3 cloves Garlic Cloves and cook for 1 minute until fragrant. The garlic should release its aroma without browning—if it starts to turn golden, reduce the heat immediately. This base builds the flavor foundation for your soup.

Step 3: Create the Creamy Roux and Build the Soup

Sprinkle the 0.33 cup All-Purpose Flour over the cooked vegetables and stir constantly for 2 minutes to create a light roux. This step removes the raw flour taste and ensures a smooth, lump-free soup. Slowly pour in the remaining 6 cups Chicken Broth, whisking continuously to prevent clumping.

Add the cooked wild rice, 2 cups Cooked Ham, 1 whole Bay Leaf, 1 tsp Dried Thyme, 1.5 tsp Salt, and 0.5 tsp Black Pepper. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally, until slightly thickened.

Step 4: Finish with Dairy for Luxurious Creaminess

Reduce the heat to low and stir in the 2 cups Whole Milk and 1 cup Heavy Cream. Heat gently for 5-7 minutes until the soup is steaming hot but not boiling—boiling can cause the dairy to curdle.

Taste and adjust seasoning if needed. The soup should have a velvety texture and a rich, savory flavor with a hint of sweetness from the vegetables. Remove the bay leaf before serving. For the creamiest result, let the soup sit for 10 minutes off the heat to allow the flavors to meld together.

Essential Equipment for This Dish

Best Pot Options

I always use a 5-6 quart Dutch oven for this soup—Le Creuset or Lodge work beautifully. The heavy base prevents scorching when making the roux, and the deep sides contain all the liquid as the soup thickens. 🔥

Wooden Spoon Essential

A flat wooden spoon is perfect for stirring the roux and scraping the bottom of the pot. I prefer a 12-inch spoon with a long handle to avoid steam burns. It also won’t scratch your pot’s surface like metal utensils might.

Whisk for Smoothness

When adding the broth to your roux, a balloon whisk is your best friend. I use a 10-inch stainless steel whisk to break up any flour clumps instantly. This ensures your soup has that signature velvety texture without lumps.

Fine Mesh Strainer

Rinsing wild rice requires a fine mesh strainer to catch all the small grains. Look for one with a 1.5 quart capacity—OXO makes a great option. This prevents any debris from ending up in your finished soup.

Ladle for Serving

A 1 cup ladle makes serving this creamy soup a breeze. I like the OXO Good Grips version with a comfortable handle. The deep bowl prevents spills when transferring to bowls.

Instant Read Thermometer

To ensure your soup reaches the perfect serving temperature, I recommend a digital instant-read thermometer. Aim for 165°F to safely heat the dairy without curdling. ThermoWorks offers reliable options. 💡

Frequently Asked Questions