3½ quarts plus Z\x cup chicken broth9 ounces cream sauce base11½ ounces yellow onions, diced5½ ounces celery, diced to Z\v inch2¼ ounces converted white rice, raw3/4 cup plus 2 tablespoons diced tomatoes3½ ounces tomato purée, canned3½ ounces ketchup1 tablespoon plus 1 3/4 teaspoon Worcestershire sauce9½ ounces okra, frozen, thawed and drained2¼ ounces ham, cooked, diced to 1/4 inch2¼ ounce pulled diced mixed chicken meat, cooked2¼ ounce pimentos, canned, drained and dicedPrepare chicken broth and cream sauce base according to recipes.Chicken broth can be store-bought or made at home with water and boullion cubes, Heitzer said.To make a cream base, Heitzer recommends making a roux using equal amounts of butter and milk, then adding milk or heavy cream and seasoning to taste with salt and pepper.In a large soup kettle, combine broth, onion, celery, green pepper and rice. Cook until vegetables and rice are tender.Add tomatoes, tomato purée, ketchup, Worcestershire sauce and okra. Bring to a boil. Stir in cream sauce base until thickened.Stir in ham, chicken and pimento. Heat to a minimum internal temperature of 140 degrees.Use within 24 to 48 hours. Reheat quickly to internal temperature of 165 degrees.Note: Yields about one gallon soup.

Recipe courtesy of the dietary department of Butler Memorial Hospital.