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Greek Lemon Rice Soup

3 1/2 cups fat-free vegetable broth
1/4 cup long-grain rice
2 large cloves garlic -- minced
1/4 cups fresh or frozen lemon juice (1/4 to 1/3) thawed
1 egg -- slightly beaten
2 tbsp finely chopped parsley
salt and white pepper -- to taste

Heat broth in medium saucepan; stir in rice and garlic. Reduce heat and simmer, covered, until rice is tender, about 25 minutes. Reduce heat to low.

Mix lemon juice and egg; slowly stir mixture into soup. Stir in parsley; season to taste with salt and white pepper. Pour soup into bowls.

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