1. Cook rice in 2 quarts salted water for 10 minutes. 2. Add the vegetables that require longer cooking, then the other ones. 3. Cook until all are tender, then add 1 quart (or more) of milk and simmer; thicken with 1 tablespoon flour and a little water. 4. Taste for seasonings. 5. Just before serving, stir egg yolk into soup, stirring. ---------------------------------------------------------------------------
Nutrition
Ingredients