Quick Vegetarian Egg-Lemon Soup with Brown Rice
I hesitate to call this vegetarian egg-lemon soup avgolemono because purists will insist that soup must contain chicken, and this one does not. This incredibly simple, wonderfully quick, and surprisingly nutritious recipe is perfect to make on cold, wet weeknights. My 7-year-old loves this very lemony, creamy soup, and so do I. If you want a thicker soup, add another half-cup of rice. If you aren't vegetarian, you can saute a few shrimp to add to your bowl.
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Recipe Summary
Ingredients
6
Original recipe yields 6 servings
Directions
Nutrition Facts
Per Serving:
174 calories; protein 9.1g; carbohydrates 20.4g; fat 6.1g; cholesterol 186mg; sodium 713.1mg.
Full Nutrition