Egg & lemon soup

1 servings

Ingredients

Quantity Ingredient
6 cups Chicken stock
⅓ cup Raw brown rice
4 eaches Eggs
3 tablespoons Lemon juice
Salt to taste
2 tablespoons Fresh mint, finely chopped

Directions

Bring stock to boil. Add rice and simmer until rice is done, about 45 minutes. Beat together eggs and lemon juice until frothy. Add ¼ cup of stock, then slowly pour egg mixture into stock, stirring constantly. Cook over low heat until soup thickens slightly, about 3-5 minutes. Do not boil. Season and garnish with a lemon slice and chopped mint. Origin: Yeast-Free Feast. Shared by: Sharon Stevens, Oct/94.

Submitted By SHARON STEVENS On 10-05-94

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