Servings
6 s
Ingredients
- 6 cups Rich chicken stock
- 3 Eggs, well beaten
- 1/3 cup Rice (not instant)
- 1/3 cup Strained lemon juice
Directions
- 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.
- From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini