Avgolemono Soup (Egg and Lemon Soup)

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Avgolemono Soup (Egg and Lemon Soup) Ingredients

6 c Rich chicken stock	1/3 c Rice (not instant)
3 Eggs, well beaten	1/3 c Strained lemon juice

Instructions for Avgolemono Soup (Egg and Lemon Soup)

In a large sauce-pan bring to a boil the 6 cups of broth. Add the rice and simmer for about 20 minutes until tender. Reduce the heat and barely simmer. in a mixing bowl beat the eggs until they are light and frothy and stir in the lemon juice. Slowly add 2 cups of the broth to the mixing bowl, beating constantly. Stir the mixture gradually into the remaining broth. Reheat the soup before serving, but do not let it boil. Posted by Jerry Tretiak. Courtesy of Fred Peters. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Greek

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