Russian Lemon Soup

• ¼ cup raw rice
• 2 tablespoons butter
• ½ cup

In a medium saucepan cook the rice and the butter in the ½ cup of chicken broth until tender, about 20 minutes. Stirring the rice with a fork, gradually add the remaining chicken broth. Bring just to the boiling point.

Stir in the cream, then the rind and juice of the lemon. (If an even tarter