CHEESY HAM' N' RICE SOUP
Joan Ten Harmsel
ingredients
- 4 celery ribs, chopped
- 1 large onion, chopped
- 1/4 c. butter
- 4 medium carrots, shredded
- 1/3 c. flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 c. half-and-half cream
- 8 ounces Velveeta cheese, cubed
- 4 c. cooked wild rice
- 3 c. cubed fully cooked ham
- 2 2/3 c. cooked brown rice
- 3 Tbsp. chicken bouillon granules
- 8 c. water
directions
- 1
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.
- 2
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.
Source: Joan Ten Harmsel
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