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    Sizzling Soup


    Source of Recipe


    unknown

    List of Ingredients




    1 cup long grain rice -- cook
    8 cups chicken broth
    2 cups cooked chicken -- cube
    2 cups fresh mushrooms -- slice
    1/4 cup green onions -- chop
    1 8 oz can bamboo shoots -- drain
    1 8 oz can water chestnuts -- drain
    4 chicken bouillon cubes
    1/2 teaspoon garlic powder
    1 10 oz pk frozen peas
    1/4 cup cooking oil

    Recipe



    Spread cooked rice on a greased 15x10" baking pan. Bake at 325ºF 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.

 

 

 

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