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.
Serving size: Complete recipe
Calories 527 Calories from Fat 145
% Daily Value*
Total Fat 16 g24.7%
Saturated Fat 3.1 g15.4%
Trans Fat 0 g
Cholesterol 102.8 mg34.3%
Sodium 2507.4 mg104.5%
Total Carbohydrates 46 g15.4%
Dietary Fiber 9.2 g37%
Sugars 2.7 g
Protein 47 g93.3%
Vitamin A 5.7% Vitamin C 116.3%
Calcium 7.5% Iron 23.9%
*Based on a 2000 Calorie diet