Egg and Lemon Soup
Yield: 6 servings
6 c Rich chicken stock
3 Eggs, well beaten
1/3 c Rice (not instant)
1/3 c Strained lemon juice
In a large sauce-pan bring to a boil the 6 cups of broth. Add the
rice and simmer for about 20 minutes until tender. Reduce the heat
and barely simmer. in a mixing bowl beat the eggs until they are
light and frothy and stir in the lemon juice. Slowly add 2 cups of
the broth to the mixing bowl, beating constantly. Stir the mixture
gradually into the remaining broth. Reheat the soup before serving,
but do not let it boil.
Posted by Jerry Tretiak. Courtesy of Fred Peters.