|Vegetable broth||8 Cup (128 tbs) (Well Flavored)|
|Brown rice||1 1⁄4 Cup (20 tbs), washed and picked over|
|Freshly ground black pepper||To Taste|
|Fresh lemon juice||4 Tablespoon|
|Chopped parsley/Chives||4 Tablespoon|
Bring vegetable broth to a boil; add rice, cover and simmer until rice is tender (45 to 50 minutes).
Taste; add pepper and salt; remove from heat.
Beat eggs well and add lemon juice; continue beating.
Take a ladle-ful of soup; stir it into the egg mixture.
Pour the egg mixture into the soup slowly, stirring constantly.
Reheat soup and cook until it thickens.
Do not let the soup boil or the eggs will curdle.
Taste and correct seasonings.
Garnish with parsley or chives and serve immediately.