Title: Sizzling Soup
Categories: Tasteofhome
Yield: 10 servings

-------------------------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 ts 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.

Submitted to RecipeLu List by Ruth by PookyPook
on Jan 24, 1998.

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