|Directions||Bring the stock to a boil, add rice, cover, and cook until tender, 30-40 minutes. You don’t need to stir it, but do check on the rice regularly to avoid overcooking.
Just before the rice is done, beat the eggs and yolks until light and fluffy, beat in lemon juice, then beat in 1 c stock.
Combine the egg lemon with the rice, bring to near boil, stir in parsley, and serve.
|Notes||Egg lemon soup is traditionally made with chicken broth, but since lemon is the main flavor, this veggie version tastes almost identical.|
|Key to abbreviations and conversions|
|Soup Index Vegetarian Cookbooks|