Servings
1
Ingredients
- 6 cups De-fatted chicken stock
- 1/2 cup Uncooked white rice
- 4 Eggs
- 3 tablespoons Fresh lemon juice; strained
- Salt
- 2 tablespoons Finely chopped fresh mint
Directions
- From: Bulldogfla
- Add the rice and simmer, uncovered for about 15 minutes.
- Reduce heat to low.
- Beat the eggs with a whisk until frothy.
- Add the lemon juice and 1/4 cup of the hot broth.
- Slowly pour the mixture into the broth, stirring constantly.
- cook over low heat for 5 more minutes.
- Soup should be thick enough to coat a spoon.
- Do not boil.
- Season with salt and garnish with mint.
- Posted to recipelu-digest by jeryder@juno.com on Mar 21, 1998