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Lemon and Rice Soup

3 cn Chicken broth (13 3/4 oz Each)
3 tb Long-grain rice -- uncooked
5 Eggs
1/4 c Fresh lemon juice
Lemon slices


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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