Cheesy Ham and Rice Soup

• stalks celery↗4

  chopped

• large onion↗1

  chopped

• cup butter or 1/4 cup margarine↗1⁄4 cup
• medium carrots↗4

  shredded

• cup all-purpose flour↗1⁄3 cup
• teaspoon salt↗1 teaspoon
• teaspoon pepper↗1⁄2 teaspoon
• cups half-and-half cream↗2 cups
• ounces Velveeta cheese↗8 ounces

  cubed

• cups cooked wild rice↗4 cups
• cups cooked ham↗3 cups

  cubed

• cups cooked brown rice↗2 2⁄3 cups
• tablespoons chicken bouillon granules↗3 tablespoons
• cups water↗8 cups
• slivered almonds (optional)↗

Step-by-step instructions

1. 1

   In a saucepan, saute celery and onion in butter until tender.

2. 2

   Add carrots; cook and stir for 1-2 minutes.

3. 3

   In a large kettle or Dutch oven, combine the flour, salt and pepper.

4. 4

   Gradually stir in cream.

5. 5

   Bring to a boil; cook and stir for 2 minutes or until thickened.

6. 6

   Remove from the heat; stir in cheese until melted.

7. 7

   Stir in the wild rice, ham, brown rice, bouillon, celery mixture and water.

8. 8

   Return to a boil.

9. 9

   Sprinkle with almonds if desired.