Cheesy Ham And Rice Soup
Another fast fun recipe from taste of home magazine....and for all you anti-velvetta guys, sorry.
Steps
In a saucepan , saute celery and onion in butter until tender.
Add carrots.
Cook and stir for 1-2 minutes.
In a large kettle or dutch oven , combine the flour , salt and pepper.
Gradually stir in cream.
Bring to a boil.
Cook and stir for 2 minutes or until thickened.
Remove from the heat.
Stir in cheese until melted.
Stir in the wild rice , ham , brown rice , bouillon , celery mixture and water.
Return to a boil.
Sprinkle with almonds if desired.
Ingredients
celery, onion, butter, carrots, all-purpose flour, salt, pepper, half-and-half cream, velveeta cheese, wild rice, cooked ham, cooked brown rice, chicken bouillon granules, water, slivered almonds