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Mushroom Singing Rice Soup Recipe
|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)|
Serving size: Complete recipe
Calories 522 Calories from Fat 144
% Daily Value*
Total Fat 16 g24.6%
Saturated Fat 3.1 g15.4%
Trans Fat 0 g
Cholesterol 102.8 mg
Sodium 2506.2 mg104.4%
Total Carbohydrates 46 g15.2%
Dietary Fiber 9 g36.1%
Sugars 2.4 g
Protein 46 g92%
Vitamin A 5.7% Vitamin C 115.5%
Calcium 7.4% Iron 23.3%
*Based on a 2000 Calorie diet
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.