Cheesy Ham And Rice Soup

• 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 almonds (optional)

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.

stalks celery, onion, butter, carrots, flour, salt, pepper, cream, velveeta cheese, rice, cooked ham, brown rice, chicken bouillon granules, water, almonds

Taken from www.food.com/recipe/cheesy-ham-and-rice-soup-55676 (may not work)