Greek Lemon-Rice Soup

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Try this Greek Lemon-Rice Soup recipe, or contribute your own.


1/4 c lemon; Fresh or frozen
Salt and white pepper; to taste
1/4 c Long-grain rice
2 tb parsely; Finely chopped
3 1/2 c Fat-free vegetable broth
1 Egg; slightly beaten
2 lg Garlic; minced

Original recipe makes 4



Heat broth in medium saucepan; stir in rice and garlic. Reduce heat and simmer, covered, until rice is tender, about 25 minutes. Reduce heat to low. Mix lemon juice and egg; slowly stir mixture into soup. Stir in parsley; season to taste with salt and white pepper. Pour soup into bowls. Per 1 cup serving = 106 calories, 2 gm fat, 53 mg cholesterol, 31 mg sodium, 14 gm carbohydrate, 3 gm protein Exchanges: 1 bread. Posted to EAT-LF Digest by "Carole" on Dec 4, 1999,

Verified by stevemur
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