• Cooking Time: 30
  • Servings: 6
  • Preparation Time: 10


A creamy rice soup with a touch of lemon and minced green onions.


  • 2 tbsp. butter
  • 3 medium green onions, minced
  • 6 cups chicken broth
  • 2/3 cup long grain white rice
  • 4 large eggs
  • Juice of 1 lemon
  • 1/8 tsp. white pepper


  • In a large saucepan, melt the butter on medium heat. Add the green onions and cook for 3 minutes, stirring frequently until the onions are tender.
  • Stir in the chicken broth and rice. Bring to boiling on medium high heat. Reduce to low heat. Cover and simmer for 25 minutes. Rice should be tender.
  • In a medium bowl, beat the eggs with a wire whisk. Add the lemon juice and 1/2 cup of the broth mixture.
  • Gradually add the lemon juice mixture to the broth mixture, stirring constantly. Cook on low heat for 3 minutes or until mixture begins to thicken, stirring constantly. Do not boil. Boiling will cause the soup to curdle and be very lumpy. Stir in the white pepper.

Categories: Soup 
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