Mock Bird’s Nest Soup

• 2 2-oz. bundles long rice
• 5 C chicken broth
• 1½ tsp salt
• ¼ tsp monosodium glutamate
• ½ C chicken, chopped
• ¼ C bamboo shoots, sliced thin
• ½ C or 1 4-oz. can mushrooms, sliced
• 1/8 tsp sherry
• 1-2 eggs, beaten
• ½ C green onions, minced

Pour boiling water over long rice and let stand 15 minutes. Drain and cut into 1½ inch lengths. Combine chicken broth with all the remaining ingredients except eggs and onions. Add long rice and bring soup to a vigorous boil. Simmer over low flame for 10 minutes. Just before serving, add beaten eggs and minced green onions.