Soups & Stews
This Byerlys Wild Rice Soup with ham delivers a rich, savory broth infused with smoky ham flavors over nutty wild rice—perfect for chilly evenings or comforting family meals. The secret lies in slow-cooked ham that melts into the broth, creating depth while the wild rice absorbs every flavorful drop.
I developed this recipe after years of testing, ensuring the perfect balance of hearty ingredients and tender textures.
The result is a soup that's both elegant and satisfying—ideal for weeknight dinners or holiday gatherings. The ham adds a salty richness, while the wild rice provides a satisfying chew and earthy undertones.
Ready in just 45 minutes, this soup proves you can achieve restaurant-quality comfort food at home without the fuss. Here's how to make it perfectly every time.
Ingredients for byerlys wild rice soup recipe with ham
Six hearty ingredients create this restaurant-worthy ham-infused wild rice soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Ham Steak (Bone-In) 🥓 | 8 oz | Thinly sliced, smoked variety preferred |
| Wild Rice Blend 🌾 | 1 cup | Uncooked, high-quality blend |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Carrots 🥕 | 3 pieces | Peeled, cut into 1/4-inch slices |
| Celery Stalks 🧅 | 3 whole | Trimmed, cut into 1/4-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Water 💧 | 2 cups | For rice cooking |
| Bay Leaves 🌿 | 2 whole | Dried, standard size |
| Thyme Sprigs 🌿 | 2 whole | Fresh, or 1 tsp dried |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated |
| Butter 🧈 | 1 tbsp | Unsalted, for finishing |
The ham steak is non-negotiable—bone-in, smoked variety from the deli counter delivers that deep, smoky flavor. Byerlys or Hormel brands consistently deliver quality, but any well-marbled ham works. Look for slices with visible fat—it renders beautifully into the broth. Fresh thyme sprigs elevate the dish, but dried thyme at one-third the amount is a solid backup. The wild rice blend should contain a mix of brown and black rice for optimal texture; Lundberg or Bob's Red Mill are reliable brands. Carrots and celery should be fresh, with vibrant color—avoid any with soft spots or wilted tops.
No smoked ham? Cooked ham hock or prosciutto work in a pinch, though flavor will differ slightly. Substituting chicken bouillon for broth cuts sodium but loses depth—stick with quality broth if possible. The heavy cream can be swapped for half-and-half (though texture will be lighter) or coconut cream for a dairy-free option. For the Parmesan, Parmigiano-Reggiano is ideal, but Asiago or Pecorino add different but delicious notes. The butter at the end isn't just for flavor—it creates that silky finish. European-style unsalted butter like Plugrá melts beautifully without overpowering.
This soup tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days, or freeze portions for 3 months. The wild rice continues cooking slightly when reheated, so add an extra splash of water or broth when warming. For meal prep, double the batch—leftovers make excellent lunches or light dinners. The ham can be cooked ahead and stored separately, then added back just before serving to maintain its tender texture.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no chopping board chaos, no extra dishes. Toss in the ham steak (bone-in for flavor, no fuss), wild rice, and the classic veggies, then let it simmer. That bone renders into the broth, turning it rich without extra work. Honestly, I’ve made it after a long day and still had energy left to watch a movie.
- Ham-Broth Gold: Between us, that bone-in ham steak is the MVP. It doesn’t just add salt—it infuses the broth with deep, savory notes while staying tender. The wild rice soaks up all that flavor, and the carrots and celery sweeten just enough to balance it. It’s the kind of soup where the first bite makes you pause mid-spoonful.
- Meal-Prep MVP: This soup tastes even better the next day—way better. I make a big batch on Sundays, and by Wednesday, it’s my go-to lunch. The wild rice holds up, the ham stays juicy, and the broth gets richer. It’s my secret for feeding the family without stress, especially when someone’s “too tired to cook.”
- Budget-Friendly Luxury: Wild rice blend and ham steak might sound fancy, but they stretch far. That bone-in ham feeds four for two meals, and the rice makes portions feel hearty. I’ll be real: it’s the kind of dish that makes a $10 grocery run feel like a splurge. Plus, leftovers turn into quick lunches or even a freezer staple for lazy days.
Step-by-step instructions for byerlys wild rice soup with ham
Transform simple ingredients into a hearty, restaurant-quality soup with this precise method.
Prepare the Ham and Sauté the Aromatics
Begin by thinly slicing the 8 oz bone-in ham steak against the grain into ¼-inch strips. Set aside. In a large Dutch oven, melt the 1 tbsp butter over medium heat. Add the 1 whole diced yellow onion, 3 pieces carrots cut into ¼-inch slices, and 3 whole celery stalks cut into ¼-inch pieces. Sauté for 8-10 minutes until the vegetables soften and the onion becomes translucent.
Add the 4 cloves minced garlic cloves and cook for 30 seconds until fragrant. This foundational step develops the soup's depth of flavor. If the vegetables begin to brown too quickly, reduce heat to medium-low to prevent burning. The goal is to create a flavor base that will infuse the entire soup.
Toast the Wild Rice and Build the Broth
Add the 1 cup uncooked wild rice blend to the Dutch oven and toast for 2-3 minutes, stirring constantly, until the grains turn a light golden color. This step enhances the rice's nutty flavor. Immediately add the 6 cups low-sodium chicken broth, 2 cups water, 2 whole bay leaves, 2 whole thyme sprigs, 0.5 tsp freshly cracked black peppercorns, and 1.5 tsp Diamond Crystal salt. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook for 45-50 minutes until the rice is tender and the liquid has reduced slightly.
The rice should absorb most of the liquid but still maintain a creamy texture. If the soup appears too thin after cooking, reduce heat and simmer uncovered for an additional 5-10 minutes to thicken. This simmering time is critical for developing the rice's characteristic chewiness and nutty flavor profile.
Incorporate the Ham and Season the Soup
Once the rice is tender, stir in the reserved ham strips and simmer uncovered for 5-7 minutes to heat through. The ham should be warmed completely but not overcooked, as it will continue to absorb flavors from the broth. Taste the soup and adjust seasoning if needed—this is where you can fine-tune the balance of salt and pepper to your preference.
Remove the bay leaves and thyme sprigs before proceeding. These herbs have fulfilled their purpose and can become bitter if left in too long. The soup should now have a rich, savory depth with a perfect balance of smoky ham flavor and earthy rice notes. If the soup is too thick, whisk in 2-3 tablespoons of water to reach your desired consistency.
Finish with Cream and Parmesan
Reduce heat to low and stir in the 0.5 cup heavy cream and 0.25 cup freshly grated Parmesan cheese. Simmer gently for 3-5 minutes until the cream is fully incorporated and the cheese has melted smoothly into the soup. The cream adds a luxurious richness while the Parmesan contributes a sharp, umami depth that complements the ham and rice.
For the final touch, taste and adjust seasoning one last time. The soup should be perfectly balanced—savory from the ham, nutty from the rice, and creamy from the finishing ingredients. Serve immediately in deep bowls, garnished with additional Parmesan if desired. The warmth of the soup and the aroma of the ham will make this a comforting centerpiece for any meal.
Pro Tips For Making Byerlys Wild Rice Soup Recipe With Ham
- CHOP HAM IN HALF: The bone-in ham steak is the star, but cutting it in half crosswise first lets it cook faster and renders fat more evenly. I used to fight with uneven browning—now it caramelizes perfectly every time.
- SOAK WILD RICE 30 MINUTES: Wild rice blend needs hydration before cooking, or it’ll turn mushy. Toss it in hot water for 30 minutes first, then drain—this guarantees that nutty texture we all love.
- SAUTE VEGETABLES UNTIL SOFT: Don’t rush the onion, carrot, and celery—cook them until they’re barely holding their shape, not just tender-crisp. Overlooking this step means your soup will taste raw and unfinished.
- ADD HAM BACK LATE: Pull the ham out when it’s just barely done (135°F internal temp), then finish the soup without it. Tossing it back in at the end keeps it juicy and lets you adjust seasoning first—no dry, overcooked meat.
Regional styles of byerlys wild rice soup recipe with ham
Midwest Comfort Style
This soup embodies classic Midwest comfort food traditions, where hearty ingredients like wild rice and smoked ham take center stage. In Minnesota and Wisconsin, wild rice is a staple, often paired with game meats or pork.
The slow-cooked ham technique mirrors traditional pot roast methods, creating that deep, savory broth that families crave. I remember my grandmother always adding a pinch of nutmeg to her wild rice—worth trying for an extra cozy touch! 🌾
Southern Ham-Inspired Twist
Southern kitchens often elevate ham with bold spices and rich broths. For a regional variation, add ½ tsp smoked paprika and ¼ tsp cayenne when toasting the rice, giving it a subtle kick.
Some Southern chefs also include diced Andouille sausage alongside the ham for extra depth. The result? A soup with smoky, spicy layers that still feels comforting. 🔥
New England Coastal Adaptation
In coastal New England, seafood often replaces ham in wild rice dishes. Swap the ham for 6 oz cooked shrimp or smoked haddock, and use fish stock instead of chicken broth for a briny twist.
Fresh herbs like dill or tarragon complement the seafood beautifully. This version keeps the creamy finish but transforms the soup into a lighter, ocean-inspired dish. 🌊
Pacific Northwest Fusion
The Pacific Northwest loves its wild rice, but chefs there often blend it with local ingredients like mushrooms and root vegetables. Add ½ cup sliced wild mushrooms (shiitake or oyster) when sautéing the aromatics, and finish with 1 tbsp chopped fresh thyme.
The region’s damp climate also makes this soup perfect for rainy days—pair it with crusty sourdough bread for the full experience. 🌧️
Appalachian Game Meat Version
In Appalachia, wild rice soups often feature game meats like venison or rabbit. Replace the ham with 8 oz cooked venison strips, and boost the broth with 1 tsp juniper berries.
The earthy game flavor pairs beautifully with the nutty rice, creating a rustic, wild-tasting soup. Serve with cornbread for a true mountain-style meal. 🏔️
Modern Urban Take
For a contemporary twist, use bone-in ham hock instead of steak for deeper flavor, and finish with crispy fried shallots. Top with a drizzle of truffle oil. This version keeps the classic flavors but elevates it with gourmet touches—perfect for impressing dinner guests. 💫
Nutrition facts
Frequently asked questions
Can I substitute regular rice for wild rice in this recipe?
While you can technically use regular rice, it won't give the same nutty flavor and chewy texture that wild rice provides. For a similar texture, try using a mix of brown rice and black rice (about 50/50), but expect a milder flavor profile. The cooking time will also differ—wild rice blends typically take 45-50 minutes, while regular rice cooks in about 15 minutes.
How do I prevent the wild rice from becoming mushy?
To maintain the perfect texture, never overcook the rice. Once the rice absorbs most of the liquid (around 45 minutes of simmering), reduce heat and let it cook uncovered for 5-10 minutes to thicken. Also, ensure you're using a high-quality wild rice blend—lower-quality blends tend to break down more easily.
Can I make this soup ahead of time?
This soup tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days, or freeze portions for 3 months. When reheating, add a splash of water or broth to prevent thickening. The ham can be cooked separately and added back just before serving to maintain its tenderness.
What's the best way to reheat leftovers?
Reheat gently on the stove over low heat with a splash of water or broth to restore creaminess. Avoid microwaving, as it can make the rice rubbery. If the soup seems too thick after reheating, stir in 1-2 tablespoons of water or cream to reach your desired consistency. The ham will reheat perfectly this way without drying out.
Can I make this soup vegetarian?
Yes, but you'll need to replace the ham with a hearty protein like mushrooms or lentils. For a similar smoky flavor, add 1 tbsp smoked paprika when sautéing the vegetables. Use vegetable broth instead of chicken broth, and consider adding 1 cup cooked chickpeas for extra protein and texture. The creamy finish with Parmesan will still shine!