Maylaysian lemon rice soup*

5 cups

Ingredients

Quantity Ingredient
1½ quart Vegetable broth
½ cup Brown rice
1 Bay leaf
Salt to taste (if needed)
Minced green onion or chives
¼ teaspoon Summer savory
4 Eggs, beaten
2 Lemons, (juice and grated peel) or to taste

Directions

GARNISH

Heat stock to boiling, add rice, bay leaf, and salt if needed. Simmer 30 to 40 mintes or until rice is tender. Remove the bay leaf. Mix summer savory with beaten eggs. Add lemon juice and grated peel and mix again. Slowly add one cup of stock to egg mixture, stirring constantly. Add egg mixture to soup. Garnish each bowl before serving.

Makes a lovely appetizer

From the Deaf Smith Country cookbook, Natural Foods for Natural Kitchens

typed by Mary Riemerman

Submitted By MARY RIEMERMAN On 02-23-95

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