Taste of Home
Cheesy Ham ‘n’ Rice Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 12 servings.
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
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
-
1.
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.
-
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. Sprinkle with almonds if desired.
Nutrition Facts
1 cup: 341 calories, 16g fat (9g saturated fat), 61mg cholesterol, 1580mg sodium, 32g carbohydrate (6g sugars, 3g fiber), 16g protein.
© 2024 RDA Enthusiast Brands, LLC