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Egg and Lemon Soup
6 c Chicken stock
1/3 c Raw brown rice
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.
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