8 oz. butter
8 oz. all purpose flour
3 1/4 qts. water, hot
4 1/2 oz. chicken base
12 oz. diced chicken, cooked
3 oz. pimiento, drained, diced
5 oz. chopped spinach
1/4 tsp. nutmeg, ground
2 c. Half and Half cream

Melt butter, add flour, stirring until well blended, evenly cooked and bubbly, about 2 to 3 minutes. Remove from heat. Stir in remaining ingredients and heat to boiling. Reduce heat and gently boil 5 minutes, stirring occasionally. Serve hot, garnished with julienne of pimento, blanched tips of asparagus or seasoned croutons.