Ingredients:
1 1/2 cups celery, chopped
1 large onion, chopped
4 T's olive oil
4 medium carrots, shredded
1/3 cup flour
salt & pepper to taste
1 1/2 cans evaporated milk, or { no fat evaporated milk }
8 ounces Velveeta cheese, cubed { or low fat Velveeta cheese }
4 cups cooked wild rice
3 cup cubed fully cooked ham
3 cups cooked brown rice
3 T's chicken bouillon granules or 4 bouillon chicken flavor cubes dissolved in a small amount of hot water
8 cups water
slivered roasted almonds, { optional }
direction:
in a small sauce pan over medium heat, sauté celery and onion until tender. Add carrots; cook and stir for 1 to 2 minutes longer.
In a large soup kettle or a Dutch oven, combine the flour, salt & pepper. Gradually whisk in evaporated milk. Bring to a boil; cook and stir for 2 or 3 minutes or until it reaches a medium thickens.
Remove the soup kettle from the heat; stir in cheese until cheese is melted. Stir in the wild rice, ham, brown rice, bouillon, celery mixture and water. Return to a boil for a few minutes to heat through. Serve in bowls and sprinkle with the roasted almonds. Serves 8
1 1/2 cups celery, chopped
1 large onion, chopped
4 T's olive oil
4 medium carrots, shredded
1/3 cup flour
salt & pepper to taste
1 1/2 cans evaporated milk, or { no fat evaporated milk }
8 ounces Velveeta cheese, cubed { or low fat Velveeta cheese }
4 cups cooked wild rice
3 cup cubed fully cooked ham
3 cups cooked brown rice
3 T's chicken bouillon granules or 4 bouillon chicken flavor cubes dissolved in a small amount of hot water
8 cups water
slivered roasted almonds, { optional }
direction:
in a small sauce pan over medium heat, sauté celery and onion until tender. Add carrots; cook and stir for 1 to 2 minutes longer.
In a large soup kettle or a Dutch oven, combine the flour, salt & pepper. Gradually whisk in evaporated milk. Bring to a boil; cook and stir for 2 or 3 minutes or until it reaches a medium thickens.
Remove the soup kettle from the heat; stir in cheese until cheese is melted. Stir in the wild rice, ham, brown rice, bouillon, celery mixture and water. Return to a boil for a few minutes to heat through. Serve in bowls and sprinkle with the roasted almonds. Serves 8