Chinese Mock Bird’s Nest Soup
1 bundle long rice
4 dried mushrooms
6 cups canned chicken broth
1/8 tsp. MSG
1 tsp. salt
1 cup ground pork
1/2 cup ground ham
1/2 cup chopped water chestnuts
2 egg whites, slightly beaten
Chopped Chinese parsley or green onions
Soak long rice bundle in hot water for 30 minutes; chop in 1/4” lengths. Soak mushrooms in warm water until soft; wash thoroughly and remove stems. Chop mushroom caps fine. To the broth add mushrooms, seasonings, meat and water chestnuts; simmer for 30 minutes. Add long rice and simmer 5 minutes more. Remove from heat and stir in egg whites. Serve hot with chopped parsley or onion sprinkled on top. 12 servings.
