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.
  
  Posted by Jerry Tretiak. Courtesy of Fred Peters.