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Cheesy Ham 'n' Rice Soup

Here's a real gem! After tasting a similar soup at a popular restaurant in the Twin Cities, I came up with my own version. Everyone who tastes it says it's wonderful. Adding the almonds at the end gives the soup a fun crunch. -Nicole Weir, Hager City, Wisconsin

12 ServingsPrep/Total Time: 30 min.

Ingredients

4 celery ribs, chopped
1 large onion, chopped
1/4 cup butter, cubed
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 process cheese (Velveeta), cubed
4 cups cooked wild rice
3 cups cubed fully cooked ham
2-2/3 cups cooked brown rice
3 tablespoons chicken bouillon granules
8 cups water
Slivered almonds, optional

Directions

In a large 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. Yield: 12 servings.

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Cheesy Ham 'n' Rice Soup (continued)

Nutrition Facts: 1 serving (1 cup) equals 341 calories, 16 g fat (9 g saturated fat), 61 mg cholesterol, 1,580 mg sodium, 32 g carbohydrate, 3 g fiber, 16 g protein.