*  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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