Kim,
A dear friend had an extended stay in Greece. While there she was given this recipe by a woman she met. It is 'the best' and I am picky.
Lemon-Rice Soup
6 cups beef or chicken stock
6 Tbl uncooked rice
2 eggs, beaten
Juice of 1/2 lemon (more or less, to taste)
1 chicken breast (boneless, skinless), cooked and shredded
3 pinches of Celery Seed
2 dashes, each, basil and thyme
3 dashes turmeric
pinch of leaf marjoram
2 dashes of tarragon
Salt and pepper to taste
Bring stock to boil, add rice. Cook, covered, until tender. In a small bowl, beat eggs and lemon juice. Temper this with 1/2 cup of hot stock by gradually adding, a spoonful at a time, to the egg mixture, stirring constantly. Pour tempered egg mix into stock mixture. Add seasonings and chicken. Heat through over very low heat and stir constantly. Take care that it does not boil. Serves 4.
This might be what you are looking for since you don't want the creamy style.
I registered with this forum just so I could share this recipe with you folks. I've gleaned so many great recipes here I wanted to give back.
As far as quilting, my gramma was an avid quilter and gave me enough courage to try it myself. I managed to make two. One for a baby and one queen size. Now, I'm teaching a friend how to quilt so she can make her own.
Hope you like the soup.
Vicki