Cheesy Ham And Rice Soup - cooking recipe

Ingredients
    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)
Preparation
    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.
    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.

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