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Recipe by: wiepke
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See below ingredients and instructions of the recipe
6 c Rich chicken stock 1/3 c Rice (not instant)
3 Eggs, well beaten 1/3 c Strained lemon juice
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.
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