Egg Rice Soup

This recipe was served at an evening Relief Society meeting and utilizes many food storage items. Recipe courtesy of Dana Dwyer.

3 cups chicken broth

1 can evaporated milk

2 egg yolks

1 cup cooked white or brown rice

1/2 tsp salt

pepper to taste

Heat the chicken broth in a saucepan. Beat egg yolks and milk together. Pour 1/2 cup broth into the egg mixture, then pour the mixture in a thin stream back into the remaining broth in the saucepan. Heat gently until soup thickens slightly, stirring frequently. Add rice and season with salt and pepper. Serve warm with pretzel sticks or whole wheat croutons.