1 1/2 qts. chicken broth
1 qt. water
1 c. raw long grain brown rice
4 eggs
1/4 c. fresh lemon juice
3 tbsp. finely chopped fresh parsley

Turn chicken broth, water and rice into a large saucepan. Bring to a boil, then turn heat down, cover and simmer for 30 minutes or until rice is tender.

Meanwhile, beat eggs until very light and frothy. Gradually beat in lemon juice. This will take about 10 minutes or eggs will curdle. Beat in 2 cups of hot broth from rice mixture. Add egg mixture to saucepan, beating with a wire whip.

Remove saucepan from heat at once and shake pan several times. Turn into soup bowls and sprinkle parsley on each serving.

Note: This soup must be prepared just before serving. Makes 18 servings.