8-9 c. chicken stock (make your own or if in a hurry, use cans)
1/2-3/4 c. raw rice
2 egg yolks
Juice from 1 fresh lemon
1/2-1 lb. fresh mushrooms
2 tbsp. butter (browning mushrooms)

Bring broth to boil. Add rice, simmer 30 minutes until rice is tender. Slice fresh mushrooms and brown lightly in frying pan while rice is simmering in broth. Now beat egg yolks and lemon juice until frothy. Stir this mixture into 1 cup of chicken stock, then pour back into soup. Add mushrooms. Serve immediately.