6 cups Potato Vegetable Broth (see recipe on page 5)

1 cup Basic Vegetable Broth (see recipe on page 4)

3 eggs

1 lemon

1½ cups cooked long-grain rice

Black bread cubes or croutons (optional)

Place the broths in a soup pot on medium-high heat. Juice the lemon and whisk it into the eggs in a small bowl. Whisk in a few tablespoons of the hot broth, stirring constantly to incorporate. Drizzle this mixture into the soup pot, stirring and heating to combine. Stir in the cooked rice and heat for a few minutes.

Serves 6

Garnish with a few bread cubes (or croutons), and serve.