Lemon Rice Soup
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2.66 cup (8 fl oz) Water, tap 9 serving True Lemon Crystalized Lemon Packets (by FRANCLYN) 4 serving Massel Chicken stock cube 1 (by KATHYG70) .25 stick Butter, salted 1 tsp Onion powder 1 tsp Garlic powder 3 serving egg yolk from one raw large egg: approx.2/3 ounces / 17 grams .5 cup White Rice, medium grain
Melt butter, add onion, garlic, rice. Stir together. Add water, bouillon, true lemon, bring to a boil then reduce to simmer for 20 minutes. Stir occasionally. Separate egg yolk from whites, keep the yolk, temper with hot liquid from soup, add to soup and stir on low heat for 5 minutes or until velvety, will thicken further as it cools. Serve hot.
Serving Size: Makes 4 x 3/4 servings
Serving Size: Makes 4 x 3/4 servings
Nutritional Info Amount Per Serving
- Calories: 155.8
- Total Fat: 11.3 g
- Cholesterol: 174.5 mg
- Sodium: 1,780.6 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 0.2 g
- Protein: 3.4 g
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