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.