MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Greek Lemon Chicken Soup
  Categories: Greek, Soups
       Yield: 8 servings
  
       8 c  Chicken broth
     1/2 c  Fresh lemon juice
     1/2 c  Shredded carrot
     1/2 c  Chopped onion
     1/2 c  Chopped celery
       6 tb Concentrated chic. soup base
            Freshly ground white pepper
     1/4 c  Butter; room temperature
     1/4 c  All-purpose flour
       8    Egg yolks; room temperature
       1 c  Cooked long-grain rice
       1 c  Diced cooked chicken
       8 sl Lemon; (garnish)
  
   Combine broth, lemon juice, carrot, onion, celery, soup base, and
   pepper in Dutch oven and bring to boil over high heat.  Reduce heat,
   cover partially and simmer until tender, about 20 minutes.
   
   Blend butter and flour in shallow bowl until smooth.  Using back of
   fork, scrape butter mixture into hot soup a little at a time,
   stirring well after each addition.  Simmer 10 minutes, stirring
   frequently.
   
   Meanwhile, beat yolks in large bowl of electric mixer on high speed
   until light and lemon colored.  Reduce speed and gradually mix in
   some of hot soup.  Return mixture to saucepan and cook until heated
   through.  Stir in rice and chicken.  Ladle soup into bowls.  Garnish
   with lemon slices.
   
   Source: Michaels Restaurant - Rochester, Minnesota.
   Favorite Restaurant Recipes - ISBN: 0-89535-100-5
   
   Typed for you by Karen Mintzias
  
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