Wild Rice Soup

3 cans (10-1/2 ounces each) condensed chicken broth
2 cups water
1/2 cup uncooked wild rice
1/2 cup sliced green onions
1/2 cup butter or margarine
3/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
2 cups light cream
2 cups cubed cooked chicken
1 jar (2 ounces) chopped pimientos, drained

In a large saucepan combine the broth, water and rice; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender. In a medium saucepan, saute onions in butter over low heat. Stir in flour, salt, poultry seasoning and pepper.

Cook, stirring constantly, until bubbly and thickened. Stir in cream; cook for 6 minutes or until mixture thickens slightly, stirring constantly. Stir into rice mixture. Add chicken and pimientos; heat through. Makes 6-8 servings (about 2 quarts).