Yield: 6 servings

      8 c  Chicken broth
      1 c  Uncooked rice
      4    Eggs, separated
      4 tb Lemon juice

Make chicken broth and heat to boiling; add rice.  Simmer covered
about 20 minutes.  Remove from heat and set aside.  In a bowl, beat
egg whites until stiff; add yolks and beat well.  Beat continuously
adding lemon juice a little at a time.  Then add about 1/5 of the
broth, beating continuously. Pour this mixture back into the pot of
broth and rice. Mix well over heat but, to avoid curdling, do not
allow soup to come to a boil. Serve immediately.