Categories: Main Dish, Pork, Soup
Ingredients
- 4 stalks celery , chopped
- 1 large onion , chopped
- 1/4 cup butter or 1/4 cup margarine
- 4 medium carrots , shredded
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups half-and-half cream
- 8 ounces Velveeta cheese , cubed
- 4 cups cooked wild rice
- 3 cups cooked ham , cubed
- 2 2/3 cups cooked brown rice
- 3 tablespoons chicken bouillon granules
- 8 cups water
- slivered almond (optional)
Directions
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In a saucepan, saute celery and onion in butter until tender.
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Add carrots; cook and stir for 1-2 minutes.
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In a large kettle or Dutch oven, combine the flour, salt and pepper.
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Gradually stir in cream.
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Bring to a boil; cook and stir for 2 minutes or until thickened.
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Remove from the heat; stir in cheese until melted.
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Stir in the wild rice, ham, brown rice, bouillon, celery mixture and water.
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Return to a boil.
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Sprinkle with almonds if desired.