Title: Egg & Lemon Soup
Categories: Soup Fruit Egg Grain
Yield: 2 Servings
| 6 | c | Chicken stock |
| 1/3 | c | Raw brown rice |
| 4 | | Eggs |
| 3 | tb | Lemon juice |
| | | Salt to taste |
| 2 | tb | Fresh mint, finely chopped |
Bring stock to boil. Add rice and simmer until rice is done, about 45
minutes. Beat together eggs and lemon juice until frothy. Add 1/4 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.