6 c. strong chicken broth
1/2 c. rice
Salt to taste
1 egg
2 egg yolks
1/4 c. lemon juice

Bring chicken broth to boil in soup pot. Add rice and salt to taste. Cook until soft.

In separate bowl, to well beaten egg and egg yolks, add the lemon juice, beating together thoroughly with a rotary egg beater. Dilute mixture with a little of the hot broth, beating continuously. Then add to soup, stir well and bring to boiling point. Remove from heat and allow to stand for several minutes before serving. Serves 4 to 6.