Ingredients
4 celery ribs, chopped1 large onion, chopped1/4 cup butter, cubed4 medium carrots, shredded1/3 cup all-purpose flour1 teaspoon salt1/2 teaspoon pepper2 cups half-and-half cream8 ounces process cheese (Velveeta), cubed4 cups cooked wild rice3 cups cubed fully cooked ham2-2/3 cups cooked brown rice3 tablespoons chicken bouillon granules8 cups waterSlivered almonds, optional
Preparation
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.
