Avgolemono Soup (Egg and Lemon Soup)

6 c Rich chicken stock
3 Eggs, well beaten
1/3 c Rice (not instant)
1/3 c Strained lemon juice

In a large sauce-pan bring to a boil the 6 cups of broth. Add the rice and simmer for about 20 minutes until tender. Reduce the heat and barely simmer. in a mixing bowl beat the eggs until they are light and frothy and stir in the lemon juice. Slowly add 2 cups of the broth to the mixing bowl, beating constantly. Stir the mixture gradually into the remaining broth. Reheat the soup before serving, but do not let it boil.

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