Mushroom Singing Rice Soup
|Canned regular strength chicken broth||26 Ounce (2 Cans Weighing 13 Ounce Each)|
|Lean pork||1⁄3 Pound, finely diced|
|Garlic||1 Clove (5 gm), minced or pressed|
|Soy sauce||1 Tablespoon|
|Sliced fresh mushrooms||1⁄4 Cup (4 tbs)|
|Sliced water chestnuts||1⁄4 Cup (4 tbs)|
|Frozen green peas||1⁄4 Cup (4 tbs), thawed|
|Fried rice||1 Cup (16 tbs) (Singing Style)|
Pour chicken broth into a 1 1/2-quart saucepan; add pork, garlic, and soy; simmer for 10 minutes.
Add mushrooms, water chestnuts, and peas.
Cover and simmer for 2 minutes.
Turn into a warm, heatproof pitcher or bowl and keep hot.
Fry crusty rice and turn half of it into preheated 1 1/2-quart serving bowl or soup tureen.
Carry soup and tureen of rice to table and quickly pour soup over hot rice.
Serve remaining fried rice in a small bowl as an accompaniment to soup.