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Egg and Lemon Soup
46 oz Chicken broth
1/3 cup Rice -- Uncooked
1/4 teaspoon Salt
2 Eggs -- beaten
3 tablespoons Lemon juice
2 tablespoons Parsley -- chives or mint
Heat broth, rice and salt to boiling in 3-qt saucepan, stirring once or
twice, reduce heat.
Cover and simmer until rice is tender, about 14 mins.
Mix eggs and lemon juice. Stir 1/4 cup of hot broth mixture into egg
mixture, stir into broth in pan.
Cook and stir over low heat until slightly thickened, 2 to 3 mins. (Don't
boil or eggs will curdle.)
Garnish with parsley, chives or mint.
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