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 } 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