6 c. chicken broth
2 egg yolks
1 c. cooked rice
Juice of 1 lemon
1 tbsp. cornstarch

Heat broth. Beat egg yolks well. Slowly add lemon juice and cornstarch. Beat constantly until yolks are frothy, 3-4 minutes. Slowly add this mixture to 1 cup hot broth. Stir rapidly and pour into pot of soup. Add rice and cook, stirring constantly, until soup begins to thicken. Serve hot. Serves 6.