Egg Lemon Soup

• 7 cups vegetable broth
• 1/2 cup long-grain white rice
• 3 large eggs,room temperature
• 5 Tbs.fresh lemon juice
• 3 Tbs. fresh dill, chopped

1. In medium saucepan, bring the broth to a boil.
2. Add rice, cover and cook at medium heat,20 minutes.
3. Turn off heat.
4. In a medium bowl, whisk eggs until they are frothy.
5. Slowly ladle 1/2 cup hot broth into eggs, whisking to prevent eggs from curdling.
6. Return egg mixture to pot, stir in lemon juice and dill, and season with pepper.
7. Gently reheat and serve.

vegetable broth, longgrain white rice, eggs, lemon juice, fresh dill

Taken from www.vegetariantimes.com/recipe/egg-lemon-soup/ (may not work)