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Sizzling Soup Recipe
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--- -----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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