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Leftover Turkey and Wild Rice Soup

3 10-oz cans chicken broth
2 cups water
1/2 cup uncooked wild rice
1/2 cup chopped green onions
1/2 cup margarine or butter
3/4 cup flour
1/2 tsp salt
1/4 tsp poultry seasoning
1/8 tsp pepper
2 cups half and half milk
1-1/2 cups cubed, cooked turkey or chicken
8 slices bacon, cooked and crumbled
1 T chopped pimento
2-3 T dry sherry (optional)

In a large saucepan, combine chicken broth and water. Add wild rice and onions, bring to a boil. Reduce heat, cover and simmer 35 to 40 minutes. In a medium saucepan, melt margarine; stir in flour, salt, poultry seasoning and pepper. Cook 1 minute, stirring until smooth and bubbly. Gradually stir in half and half, cook until slightly thickened. Slowly add flour mixture into rice mixture, stirring constantly. Add remaining ingredients. Heat gently, stirring frequently; do not boil.

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