1/4 lb. beef, lamb, chicken, or soup bone
3 pts. water
2 tbsp. raw rice
1 potato, cubed
2 carrots, diced
1 sm. onion (optional)
2 stalks chopped celery

Since on the Mission Field, meat is very often tough, it can first be cooked until tender in the pressure cooker. Wash; trim off fat and cut into small pieces. Pressure for at least 15 minutes, depending on quality of meat at 15 pounds pressure. Skim, then add remaining ingredients. Cover with lid and pressure 4 minutes. Remove bones, if any, strain or blend.