Recipe - Lemon And Rice Soup

3 cn Chicken broth (13 Three fourths oz
Each)
3 tablespoon Longgrain rice uncooked
5 Eggs
One fourth cup Fresh lemon juice
Lemon slices

1. In a medium saucepan simmer broth and rice, covered, until rice is
tender (about 20 minutes). 2. In a bowl, beat eggs until foamy; gradually
mix in lemon juice, beating until blended. Pour part of the soup slowly
into egg mixture; then return mixture to remainder of soup, stirring
constantly. Stir over low heat until hot, but do not boil. Serve at once,
garnish with lemon slices.

Recipe By : the California Culinary Academy

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip