Vegetable lemon rice soup

1 cup, chopped Carrots, raw
.5 cup, diced Celery, raw
1 cup, chopped Onions, raw
1.5 1tsp Olive Oil
2 fl oz Lemon Juice (about 4 T or to taste)
.25 cup Brown Rice, long grain
3 large Egg, fresh, whole, raw
6 cup Vegetable Broth
1 tsp Salt
pepper, dried oregano, garlic (1-3 cloves minced), fresh parsley and/ or mint

heat oil in stock pot. Add vegetables and cook over medium until onions are translucent. Add spices and herbs and rice cook another minute or so. Add stock and bring to a boil. Reduce heat to simmer and cook rice. (If you want a smoother soup, add stock before the rice and blend with a hand blender, then add rice and return to boil)
In a separate medium sized bowl, beat eggs. Add lemon juice and mix well. When the rice is cooked, remove soup from heat. temper the egg mixture- slowly add several ladles full of hot soup to egg mixture while whisking constantly , at least 4 ladles, then add the so soup/egg mixture into the pot with the rest of the soup and stir constantly over a low heat until the soup starts to thicken. be careful not to curdle the eggs. Garnish with fresh herbs and serve.
Reheat slowly over low to med/low to not curdle the eggs.

Serving Size: makes 6+ one cup servings