Sizzling soup

Yield: 10 servings

Measure Ingredient
1 cup Long grain rice; cook
8 cups Chicken broth
2 cups Cooked chicken; cube
2 cups Fresh mushrooms; slice
¼ cup Green onions; chop
1 8 oz can bamboo shoots; drain
1 8 oz can water chestnuts; drain
4 Chicken bouillon cubes
½ teaspoon Garlic powder
1 10 oz pk frozen peas
¼ cup Cooking oil

WALDINE VAN GEFFEN VGHC42A

Spread cooked rice on a greased 15x10" baking pan. Bake at 325~ for 2 hours or until fried and browned, stirring occasionally; set aside. In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder. Cover and simmer for 1 hour. Add peas; cook for 15 minutes. Just before serving, heat oil in a skillet. Fry rice in hot oil until it is slightly puffed. Ladle soup into serving bowls. Immediately spoon some hot rice into each bowl and it will sizzle. Source: Taste of Home.

Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.

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