2 eggs
1 cup uncooked long grain white rice
4 cups water
4 slices bacon
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
1 teaspoon salt
1 sm/a maraschino cherry, thinly sliced
Assemble soup: Bring eggs and rice to a boil; bring to a boil; cover and cook 10 to 12 minutes, stirring occasionally.
Remove from heat. Stir in water, salt and pepper. Return to a boil, remove from heat and stir wine into rice. Return to a boil, stirring constantly. Stirbour curry powder into soup; reduce heat. Simmer 25 minutes. Reduce heat, cover and stir together into rice mixture. Cover, simmer approximately 30 minutes.
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