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Egg Lemon Soup with Rice Recipe

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This recipe for Egg Lemon Soup with Rice, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eula Loftin
Added: Tuesday, November 25, 2008


4 cups Chicken Broth
1 cup Long Grain Rice
1 Lemon Slice
3 Eggs
cup cooled Chicken Broth
Lemon Juice from remaining Lemon

Bring broth to a boil in a large pot, add rice and lemon slice.
Cover and simmer on medium-low heat for 2025 minutes.
Beat eggs until light and fluffy. Add fresh lemon juice. Blend cooled broth into egg mixture.
Blend cooled broth into egg mixture.
Stir into rice and broth, add fresh ground pepper to taste.
Serve immediately.




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