Instructions: Cook the rice and let stand. Bring broth to a boil. In a small bowl beat egg substitute until frothy. Add a little of the hot soup slowly to into the egg substitute. Add 1/4 c rice to soup. Pour egg mixture slowly into hot soup and beat until creamy. If you use an electric mixture the rice will help thicken the soup. Add lemon to taste. Add the rest of the rice. Do not reboil the soup, heat slowly if soup is to cool.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.