Greek Egg And Lemon Soup
|Homemade chicken broth/Commercial low-sodium chicken broth||1 Quart|
|Uncooked rice||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||4 Tablespoon|
|Egg substitute||1 (Equivalent To 3 Eggs, At Room Temperature)|
Place chicken broth in a large stockpot over medium-high heat.
Bring to a boil.
Add rice, reduce heat and cook until tender.
Remove from heat and set aside.
In a bowl, combine lemon juice and egg substitute.
Whisk half the broth, a little at a time, into egg-substitute mixture.
Pour egg-substitute mixture back into remaining broth, mixing well.
Return to low heat and cook, stirring constantly, just until soup is thickened.
Be careful not to boil the soup.