Instructions: To cook rice: Bring chicken stock to a boil. Add rice. Partially cover pan. Allow to simmer for 15 minutes.

To make soup: In small bowl, beat eggs until thickened. Beat in lemon juice. Gradually add 1 cup hot broth to egg mixture, beating well after each addition. Slowly stir mixture into remaining soup.

Cook, below the simmer, beating constantly until soup is smooth and thickened. (Note: If soup is allowed to boil, eggs will curdle.) Season with salt and pepper. Remove from heat. Serve immediately in hot soup bowls.

This recipe yields 4 servings.

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