Total Time
35mins
Prep 10 mins
Cook 25 mins

Another fast fun recipe from Taste of Home magazine....and for all you anti-velvetta guys, sorry.

Ingredients Nutrition

Directions

  1. In a saucepan, saute celery and onion in butter until tender.
  2. Add carrots; cook and stir for 1-2 minutes.
  3. In a large kettle or Dutch oven, combine the flour, salt and pepper.
  4. Gradually stir in cream.
  5. Bring to a boil; cook and stir for 2 minutes or until thickened.
  6. Remove from the heat; stir in cheese until melted.
  7. Stir in the wild rice, ham, brown rice, bouillon, celery mixture and water.
  8. Return to a boil.
  9. Sprinkle with almonds if desired.

Reviews

(2)
Most Helpful

I make this soup all the time and my whole family loves it! It also freezes really well. I often will use basmati if I don't have any brown rice on hand and usually add an 8 ounce package of sliced fresh mushrooms right at the end. And I usually use milk instead of 1/2 and 1/2.

Dadenk September 24, 2007

This was fabulous soup!! We all loved it. What a good winter's night dinner with some crusty bread. I adapted it a bit: I used fat free half and half and omitted the brown rice and doubled the wild rice. Thank you for sharing!

Chef Doozer January 23, 2007

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