Egg & lemon soup
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Egg & lemon soup
  Lemon    Soups    Eggs    Grains  
Last updated 6/12/2012 12:57:18 AM. Recipe ID 19785. Report a problem with this recipe.
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      Title: Egg & lemon soup
 Categories: Soups, Fruits, Eggs, Grains
      Yield: 2 Servings
 
      6 c  Chicken stock
    1/3 c  Raw brown rice
      4 ea Eggs
      3 tb Lemon juice
           Salt to taste
      2 tb Fresh mint, finely chopped
 
  Bring stock to boil.  Add rice and simmer until rice is done, about 45
  minutes.  Beat together eggs and lemon juice until frothy. Add 1/4
  cup of stock, then slowly pour egg mixture into stock, stirring
  constantly. Cook over low heat until soup thickens slightly, about
  3-5 minutes. Do not boil. Season and garnish with a lemon slice and
  chopped mint. Origin: Yeast-Free Feast. Shared 




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Recipe ID 19785 (Apr 03, 2005)

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