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    Avgolemono Soup (Egg & Lemon Soup)

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

    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.


 

 

 


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