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Lemon and Rice Soup
3 cn Chicken broth (13 3/4 oz Each)
3 tb Long-grain rice -- uncooked
1/4 c Fresh lemon juice
1. In a medium saucepan simmer broth and rice, covered, until rice is
tender (about 20 minutes). 2. In a bowl, beat eggs until foamy;
gradually mix in lemon juice, beating until blended. Pour part of the
soup slowly into egg mixture; then return mixture to remainder of
soup, stirring constantly. Stir over low heat until hot, but do not
boil. Serve at once, garnish with lemon slices.
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