Vegetarian Lemon-Rice Soup

1. 1

   Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low, add rice, cover the saucepan, and simmer until rice is tender, about 20 minutes.

2. 2

   Beat eggs and lemon juice together in a small bowl. Ladle some of the hot soup into the egg mixture and stir to temper the eggs.

3. 3

   Stir egg mixture into the broth and rice. Reduce heat to low and cook until the soup is hot, about 5 minutes. Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.