Wild Rice And Chicken Soup

• 3 (10.5 ounce) cans chicken broth
• 2 cups water
• 1/2 cup wild rice
• 1/2 cup chopped green onions
• 1/2 cup butter
• 3/4 cup all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon ground black pepper
• 2 cups heavy cream
• 2 cups cubed, cooked chicken meat
• 1 (4 ounce) jar sliced pimento peppers, drained

1. Combine the broth, water, and rice in a large soup pot, and bring to a boil. Reduce heat, and cover. Simmer for 35 to 40 minutes, until rice is tender.
2. Saute onions in butter or margarine in a medium saucepan, over low heat. Stir in flour, salt, poultry seasoning, and pepper. Cook, stirring constantly, until mixture is bubbly and thick. Stir in cream. Cook for 6 minutes, or until mixture thickens slightly, stirring constantly. Stir into broth.
3. Add cubed chicken and pimientos. Heat through.

chicken broth, water, wild rice, green onions, butter, flour, salt, poultry seasoning, ground black pepper, heavy cream, chicken meat, pimento peppers

Taken from www.allrecipes.com/recipe/8589/wild-rice-and-chicken-soup/ (may not work)