Cheesy Ham 'n' Rice Soup

 

12 servings

• 4 celery ribs, chopped
• 1 large onion, chopped
• ¼ cup butter or margarine
• 4 medium carrots, shredded
• ¼ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 cups half-and-half cream
• 8 ounces process cheese (Velveeta), cubed
• 4 cups cooked wild rice
• 3 cups cubed fully cooked ham
• 2½ cups cooked brown rice
• 3 tablespoons chicken bouillon granules
• 8 cups water
• Slivered almonds, optional

1. In a saucepan, saute celery and onion in butter until tender ; add carrots.
2. Cook and stir for 1-2 minutes.
3. In a large kettle or Dutch oven, combine flour, salt and pepper ; gradually stir in cream.
4. Bring to a boil ; cook and stir for 2 minutes or until thickened.
5. Remove from the heat ; stir in cheese until melted.
6. Stir in the wild rice, ham, brown rice, bouillon granules, celery mixture and water ; return to a boil.
7. Sprinkle with almonds if desired.

BON APPÉTIT