1/2 c. wild rice
8 c. chicken broth
1 c. diced celery
1/2 c. diced onion
2 sm. cans mushrooms
1 c. diced green pepper
1/2 c. butter
1 c. flour
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. black pepper
1 sm. jar pimento
Slivered almonds, optional
2 c. half & half

Cook rice in chicken broth. Saute celery, onions, mushrooms and green pepper in butter. Add flour and cook 1-2 minutes. Add chicken and wild rice, salt, pepper, garlic powder and almonds.

Check for seasoning and consistency. Stir a little hot soup mixture into cream, then pour mixture back into soup. Stir thoroughly. Heat on low heat to serving temperature. Serves 8-10.