This is one of my favorite soups. And it's starting to get COLD where I live so this totally hits the spot!
2 Tbsp butter
1/3 cup minced green onions
6 cups chicken stock
2/3 cup uncooked white rice
Juice of 1 lemon
1/8 tsp pepper
Melt butter in a 3 quart saucepan over medium heat. Add green onions. Cook and stir about 3 minutes or until onions are tender.
Stir in chicken broth and rice. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, for 20-25 minutes or until rice is tender.
Beat eggs in medium bowl with wire whisk until well beaten. Add lemon juice and 1/2 cup of the broth mixture to bowl.
Gradually return egg mixture to broth mixture in saucepan, stirring constantly. Cook and stir over low heat for 2-3 minutes, or until broth mixture thickens enough to lightly coat a spoon. Do not boil.
Stir in pepper if desired.
Garnish with fresh mint and lemon peel if desired.