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!
No comments:
Post a Comment