Egg Lemon Soup(Low Cholesterol) - cooking recipe

Ingredients

3 cans chicken broth (32 oz. total)
1/4 c. uncooked rice
4 Tbsp. fresh lemon juice
egg substitute (equivalent to 3 eggs; I prefer Egg Beaters)

Preparation

Heat chicken broth.
Add rice and cook until tender.
Remove from heat. Bring egg substitute to room temperature.
Beat lemon juice into egg substitute. Whisk half the broth, a little at a time, into egg substitute mixture.
Pour egg mixture back into remaining broth, mixing well. Return to low heat and cook, stirring constantly, just until soup is thickened. Do not boil.