Chicken Wild Rice Soup with Cheese Biscuits

 It's raining outside and I just want warm comfort food. This hits the spot. Roger  Thomas is my best friend. Roger is pastor at First Baptist  Albemarle, NC and a great movie critic. We talk politics  and theology often. We were on staff together for 10 years at FBC, Duncan, SC and even though we have not worked together for nearly a decade, our conversation has never stopped. This 3comes from his home.

Chicken Wild Rice  Soup with Cheese  Biscuits

3 (10.75 oz) cans condensed chicken broth
2 C water
1/2 C wild rice
1/2 C long-grain rice
1/2 C chopped green onions
1/4 C butter
1/4 C flour
1/2 t salt
1/8 t poultry seasoning and pepper
2 C  half and half
2 C chopped cooked chicken
1 T chopped pimento
bacon pieces (i use crumbled real bacon find in bag)

In large stockpot, combine broth and water, add rice and onion. Simmer 30 min.
Melt butter in smaller saucepan. Stir in flour, salt, seasoning, and pepper.
Slowly stir in half and half.
Cook over med heat until smooth and thickened.
Slowly pour in  this milk mixture  into the rice mixture; stir constantly.
Add chicken and pimento. Heat thoroughly. Garnish with bacon.

Cheese Biscuits

2 C biscuit mix
3/4 C milk
3/4  C shredded sharp cheddar cheese

Spray muffin tins  with non-stick spray. Mix ingredients and drop into pan. Makes 12.
Mix together  1/3 C butter with 1/2 t garlic powder.  Brush on top when they come out of the  oven.