Cheesy Ham and Rice Soup
4 celery ribs, chopped
1 large onion, chopped
¼ Cups butter or margarine
4 medium carrots, shredded
1/3 Cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
2 Cups half-and-half cream
8 ounces process cheese (Velveeta), cubed
7 Cups rice
3 Cups cubed fully cooked ham
4 Chicken bouillon cubes
8 Cups water
In a saucepan, sauté 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 rice, ham, bouillon, celery
mixture and water.
Return to a boil.
Yield: 12 servings.
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