Angie Schramm from Yankton, South Dakota makes this comforting soup year-round...and after a few spoonfuls, you'll likely do the same. Pecans, ham and carrots are a few of the ingredients that will have you asking for more.
A dear friend brought me some of this soup when I was ill - it really hit the spot. I asked her for the recipe and I've made it several times since, especially when I have leftover turkey to use up. Now I like to take it to friends when they're not feeling well. It's filling and really warms you up on a wintry day!
Our little city of Rice Lake was named for the waters that border it. Rice was harvested in abundance from these waters in years gone by. This recipe using wild rice is our favorite...and it pays homage to our local heritage!
Our Test Kitchen adapted Amy Chop's recipe to use up leftover wild rice. “I found this years ago, and it has become a family favorite,” says the Oak Grove, Louisiana cook. TIP: “Try adding cooked chicken or smoked sausage. There are endless possibilities for new and exciting variations,” Amy says.
As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup—which I first had at my sister's house—brings me compliments no matter where I serve it.
My husband and I have been married for 51 years, and we have four children and eight grandchildren.