Miwok Soup

All credit to Cranky. He dreamed up this recipe; I simply executed it and named it.
It was such a local, seasonal natural: Dungeness crab and chanterelle mushrooms, in a vegetable broth. It got me to thinking what the native population in my corner of the world might have concocted, centuries ago.
If you want to try: Heat the vegetable broth (mine was homemade, unseasoned but very complex) in a saucepan; add salt to taste. In a separate skillet, gently sauté cut-up, cleaned chanterelles (be generous) in just a little butter with a pinch of salt. Add some thinly sliced scallions (I used one for two servings), but reserve a few slices for garnish. Now add some cooked rice to the skillet, in about the same proportions as the mushrooms. When the broth is hot, add picked-over crabmeat (in the same proportions as the rice and the mushrooms) to the skillet; warm it through.
Place a mound of the crab-vegetable mixture in each bowl, and ladle warm broth over. Decorate with sliced scallions.
This is really nice to eat, because at first, the broth has not taken on the flavors of the scallions and crab... But as you eat, it begins to.