*  Exported from  MasterCook  *
 
                                 Avgolemono
 
 Recipe By     : Elizabeth Powell
 Serving Size  : 4    Preparation Time :0:30
 Categories    : Eggs                             Ethnic
                 Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      quart         chicken stock
      1/4  cup           rice
    3      tablespoons   fresh lemon juice
    3      whole         eggs
                         salt
                         black pepper
                         paprika
 
      Bring chicken stock to a boil. Add rice and simmer 20 minutes. Beat eggs
 with lemon juice until thick. Beat in 1/4 cup hot chicken stock. Over low
 heat, slowly beat egg mixture into chicken-rice soup. Cook two to three
 minutes, until soup thickens slightly. Be very careful not to boil. Season to
 taste and serve at once.
 
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 Serving Ideas : Garnish with chopped fresh mint leaves