Greek Egg-Lemon Soup

Method

• Dissolve bouillon cubes in boiling water; add rice slowly so as not to stop the boiling
• Cover reduce heat to low and let simmer gently for 15 minutes or until rice is tender but firm
• Combine eggs and lemon juice
• Slowly pour half of hot mixture into egg mixture stirring quickly
• Return to remaining soup and cook over very low heat 3-4 minutes stirring constantly until mixture is smooth and coats the spoon
• (Avoid boiling or high heat to prevent curdling.) Stir in herb seasoning immediately