Sizzling Soup

* Exported from MasterCook *

Sizzling Soup

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Rice
Chicken Vegetables
Wrv

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- -----WALDINE VAN GEFFEN
VGHC42A----------------
1 c Long grain rice -- cook
8 c Chicken broth
2 c Cooked chicken -- cube
2 c Fresh mushrooms -- slice
1/4 c Green onions -- chop
1 8 oz Can bamboo shoots -- drain
1 8 oz Can water chestnuts -- drain
4 Chicken bouillon cubes
1/2 t Garlic powder
1 10 oz Pk frozen peas
1/4 c Cooking oil

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.







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