This is a very filling soup, because it contains rice and tender pieces of lamb. Serve before a light main course.
5 1/2 oz lean boneless lamb
1/4 cup long-grain rice
3 3/4 cups lamb stock
1 leek sliced
1 garlic clove, thinly sliced
2 tsp light soy sauce
1 tsp rice wine vinegar
1 medium open-cap mushroom, thinly sliced
1) Using a sharp knife, trim any fat from the lamb and cut the meat into thin strips; set aside until required.
2) Bring large pan of lightly salted water to a boil and add the rice. Bring back to a boil, stir once, reduce the heat, and cook for 10-15 minutes, until tender.
3) Drain the rice, rinse under cold running water, drain again, and set aside until required.
4) Meanwhile, put the lamb stock in a large saucepan and bring to a boil.
5) Add the lamb strips, leek, garlic, soy sauce, and rice wine vinegar to the stock in the pan. Reduce the heat, cover and leave to simmer for 10 minutes, or until the lamb is tender and cooked through.
6) Add the mushroom slices and the rice to the pan and cook for 2-3 minutes longer, or until the mushroom is completely cooked through.
7) Ladle the soup into 4 individual warm soup bowls and serve immediatly.