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

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

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

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

4. Gradually stir in cream.

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

6. Remove from the heat; stir in cheese until melted.

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

8. Return to a boil.

9. Sprinkle with almonds if desired.

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