Lunds Byerlys Wild Rice Soup Recipe: Creamy Broth With Toasted Nuts

There’s a reason this wild rice soup has become a beloved classic—its creamy broth and hearty texture make it unforgettable. I’ve refined this version to capture the essence of the original while adding my own touch.

The key lies in toasting the wild rice before simmering, which deepens its nutty flavor. A slow cook ensures the grains soften perfectly, while the broth thickens into that signature creamy consistency.

Toasted nuts add a satisfying crunch and richness, elevating each spoonful. The balance of earthy rice, velvety broth, and nutty garnish creates a soup that’s both comforting and sophisticated.

This is the kind of dish that warms you from the inside out. Here’s how to make it at home.

Ingredients for Lunds Byerlys Wild Rice Soup

Pantry staples and fresh herbs create this creamy, comforting soup with nutty depth.

The wild rice blend is non-negotiable here—look for a Minnesota-grown mix at Lunds & Byerlys or a well-stocked grocery store. Toasting it in butter (the good stuff, not margarine) deepens the nutty flavor. Fresh thyme and rosemary matter more than you’d think—organic bunches from the produce section have the best aroma. If you’re buying almonds for the garnish, get them raw so you can toast them yourself.

No wild rice blend? Brown rice plus a handful of actual wild rice gets you close. Out of fresh herbs? Dried at one-third the amount works, but add them earlier in the cooking. Vegetable broth can be swapped for mushroom broth if you want extra depth. Heavy cream is key for that velvety texture, but half-and-half works in a pinch (just less rich).

This soup tastes even better the next day—4-5 days in the fridge, 3 months frozen. Reheat gently to keep the cream from separating. The toasted almonds lose their crunch if stored in the soup, so add them fresh each time.

Step-by-Step Instructions for Creamy Wild Rice Soup With Toasted Nuts

This method delivers rich, velvety texture with perfectly cooked rice and aromatic depth.

Step 1: Toast the Wild Rice Blend and Sauté Aromatics

Melt the 0.5 cup unsalted butter in a large Dutch oven over medium heat. Immediately add the 1.5 cups wild rice blend and stir constantly for 2-3 minutes until the grains turn light golden brown and release a nutty aroma. This toasting step deepens the rice’s natural flavor.

Add the finely diced yellow onion, peeled and diced carrots, and diced celery stalks. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. Stir in the minced garlic cloves and cook for 30 seconds until fragrant.

Step 2: Create a Rich Roux and Deglaze

Sprinkle the 0.5 cup all-purpose flour over the vegetable mixture and stir constantly for 1-2 minutes until the flour absorbs the butter and forms a smooth paste. This creates a roux that will thicken your soup beautifully.

Slowly pour in the 6 cups vegetable broth, whisking continuously to prevent lumps. Add the chopped fresh thyme, chopped fresh rosemary, and bay leaf. The mixture will thicken as it comes to a simmer—this is exactly what you want.

Step 3: Simmer Until Rice is Tender

Increase heat to medium-high and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and let it simmer for 40-45 minutes, stirring occasionally. The soup is ready when the rice is tender but still has a slight bite and the broth has thickened enough to coat the back of a spoon.

Season with the 1 tsp salt and 0.5 tsp black pepper. Remember you can always adjust the salt later, especially if you used low-sodium broth. Fish out and discard the bay leaf before proceeding.

Step 4: Finish with Cream and Garnish

Stir in the 1 cup heavy cream and let the soup simmer for an additional 5 minutes on low heat. This final step transforms the broth into a luscious, creamy base that perfectly complements the earthy wild rice.

While the soup finishes, toast the 0.5 cup almonds in a dry skillet over medium heat for 3-4 minutes until golden brown and fragrant. Ladle the soup into bowls and garnish each serving with a generous sprinkle of toasted almonds for a delightful crunch in every bite.

Health Benefits of This Recipe

Nutrient-Rich Grains

Wild rice is a nutritional powerhouse, offering 6.5 grams of protein and 3 grams of fiber per cooked cup. This whole grain is naturally low in fat and provides essential amino acids for muscle repair and energy. I love how it keeps me full for hours. 💪

Heart-Healthy Fats

The almonds in this recipe contribute 6 grams of heart-healthy monounsaturated fats per ounce, which support cardiovascular health. They’re also rich in vitamin E, a powerful antioxidant that protects cells from damage.

Vitamin-Packed Vegetables

Carrots provide 204% of your daily vitamin A per cup, essential for vision and immune function. Celery adds vitamin K and folate, while onions contain quercetin, a compound with anti-inflammatory properties.

Essential Minerals

This soup delivers key minerals like iron from the wild rice and calcium from the cream. The vegetable broth provides sodium for electrolyte balance, though I recommend using low-sodium versions to control intake.

Antioxidant Boost

Fresh herbs like thyme and rosemary are packed with antioxidants that combat oxidative stress. The garlic in this recipe contains allicin, known for its immune-boosting properties. A bowl of this soup is like a warm hug for your immune system. 💛

Comforting and Nourishing

The combination of complex carbs, healthy fats, and protein makes this dish both satisfying and nutritious. The slow-cooked ingredients retain most of their nutrients, providing a meal that’s as nourishing as it is delicious.

Frequently Asked Questions