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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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 king arthur unbleached 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. Yield: 12 servings.
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