I cut this recipe out of Sunday’s paper. I hope to try it soon as it is my hubby’s favorite at the restaurant.

Q. The Timber Lodge Steak House in Stillwater has the best Minnesota Wild Rice Soup. Would it be possible to get the recipe?

A. You aren’t the only one who loves that soup; other readers have written in for that recipe as well. We ran this recipe a year ago when Timber Lodge management was kind enough to share. Here it is again.

Makes 10 to 12 servings.
½ cup wild rice, rinsed (see cook’s note)
¾ cup minced ham
¾ cup shredded carrots
½ cup minced onion
10 cups water, divided
½ cup plus 2 tablespoons chicken base
1¾ teaspoons salt
1¾ teaspoons white pepper
3 cups half-and-half
1 cup butter
1 cup flour
½ cup toasted slivered almonds

To cook wild rice: In saucepan, combine rice and 2 cups water. Bring to a boil. Reduce heat. Simmer for 45 to 60 minutes or until most of rice has cracked. Drain off excess water. Set aside.

To make stock: In stockpot, saute ham, carrots and onion until tender. Add 8 cups water. Whisk in chicken base. Stir in salt and pepper. Bring to a boil. Reduce heat to simmer.

To finish soup: In small saucepan, melt butter. Gradually stir in flour to form roux. Cook, stirring, until slightly golden. Whisk into large pot of chicken stock, stirring until combined. Return to a boil, stirring frequently. Reduce heat to simmer. Stir in cooked rice and almonds. Add half-and-half. Cook until heated through. Serve.

Cook’s note: For a denser soup, double amount of wild rice. Combine 1 cup rice with 4 cups water, then follow directions above for cooking.

Got ot run home with a sick little Tommy and boy is he crabby!

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