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Egg and Lemon Soup

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.

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