Instructions: Trim fat from meat. Cut meat into thin, bite-size strips. In a large saucepan, heat olive oil over medium-high heat. Add meat and shallot. Cook and stir for two to three minutes or until meat is brown.

Use a slotted spoon to remove meat mixture; set aside.

In the same saucepan, combine water, apple juice, carrots, rice, ginger, garlic and bouillon granules. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until carrots are tender.

Stir in the meat mixture and broccoli. Simmer, covered, for three minutes more. Stir in the teriyaki sauce and, if desired, the sherry. Ladle soup into bowls.

Garnish with slivered green onion tops, if desired.

Makes five servings.

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