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Chilled Lemon Soup
1 1/2 pints vegetable stock
1/2 pint dry cider
2 ounces short-grain brown rice
salt and pepper
2 lemons -- juiced, rind grated
2 tablespoons chives -- snipped
4 thin lemon slices to garnish
Simmer the stock, coder and rice in a covered pot with salt, pepper and lemon rind for 40 minutes. Puree and return to the pot.
Mix in the lemon juice and simmer gently. Cool and skim any fat that might appear on the surface. Chill.
To serve, scatter with the chives and garnish each bowl with a slice of lemon.
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