Cream Of Pimiento Soup

• 1 (4-ounce) jar diced pimiento, undrained
• 2 tablespoons butter or margarine
• 2 1/2 tablespoons all-purpose flour
• 1 (14 1/2-ounce) can ready-to-serve chicken broth
• 1 1/2 cups half-and-half
• 2 teaspoons grated onion
• 1/2 teaspoon salt
• 1/4 teaspoon hot sauce

1. Place pimiento in container of an electric blender, and process until smooth, stopping once to scrape down sides. Set pimiento aside.
2. Melt butter in a heavy saucepan over low heat; add flour, and stir until flour mixture is smooth. Cook 1 minute, stirring constantly.
3. Add chicken broth and half-and-half gradually to flour mixture, and cook over medium heat, stirring constantly, until broth mixture is thickened and bubbly.
4. Stir in pimiento, onion, salt, and hot sauce; cook over low heat, stirring constantly, until thoroughly heated.
5. Note: You can easily double the recipe to serve

pimiento, butter, flour, readytoserve chicken broth, onion, salt, hot sauce

Taken from www.myrecipes.com/recipe/cream-of-pimiento-soup (may not work)