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