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Egg Lemon Rice Soup

4 c Turkey stock; or chicken stock
2 Egg yolks
2 tb Heavy cream
1 lg Lemon; juice of
Freshly ground white pepper
1 c Cooked white rice
1 c Thinly sliced cooked turkey; or chicken
Paper-thin slices of lemon
Fresh parsley; minced

In a medium soup pot, bring the stock to a boil over high heat. Reduce the heat to low. Meanwhile, in a small bowl whisk the egg yolks with the cream, lemon juice, salt, and pepper.

Add 1 cup of the hot stock to the egg mixture and then slowly pour the egg mixture back into the soup pot.

Add the rice, making sure to break up any clumps, and the cooked turkey or chicken. Heat until thickened, stirring, being careful not to let the soup boil.

Top each bowl of soup with a thin slice of lemon and a generous sprinkling of fresh parsley.

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