What's for supper?

The last two Wednesdays I have overlooked the construction mess, and then today also the house mess that comes from not doing laundry or dishes for a couple days due to plumbing issues...and had different friends over for meals.  Tonight we had a recipe that I hadn't made in a while but remember after eating it how amazing it was!  It came out of a Taste of Home magazine when we were first married!

Cheesy Ham 'n' Rice Soup

4 celery ribs, chopped
1 large onion, chopped
1/4 cup butter or margarine
4 medium carrots, shredded (I just cut them into bit sized pieces)
1/3 cup all-purpose flour (to make gluten free you can sub 2 TBSP & 2 tsp of cornstarch for this)
1 tsp salt
1/2 tsp pepper
2 cups half and half...I didn't have this and tonight used heavy cream instead
8 ounces process cheese (Velveeta), cubed
4 cups cooked wild rice (I only had brown rice on hand and subbed that)
3 cups cubed fully cooked ham
3 TBSP chicken bouillon granules
8 cups water
Slivered almonds, optional


In a saucepan, saute celery and onion in butter until tender.  Add carrots; cook and stir for 1-2 minutes (if using cut up pieces maybe do 5 min.)  In a large kattle 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 thinkened.

Remove from the heat; stir in cheese until melted.  Stir in the rice, ham, bouillon, celery mixture and water.  Return to a boil.  Sprinkle with almonds if desired.  I always throw in a little parsley because in my mind all homemade soups need a little!

Yummy!