Greek Lemon Soup Recipe

• 6 c. canned chicken broth
• 1/2 c. long grain rice (not converted or possibly instant)
• 3 egg yolks
• 1/4 c. lemon juice
• Salt and pepper to taste
• Sliced fresh lemon
• Parsley, minced

1. Bring broth to full boil.
2. Add in rice and simmer.
3. Cook for 25 min.
4. Whisk yolks and lemon juice together in a small bowl till combined.
5. When rice is done, remove from the heat and slowly ladle 2 c. warm broth into egg and lemon mix, stirring constantly.
6. Return to the soup mix but don't boil.
7. Serve warm or possibly cool.

chicken broth, long grain rice, egg yolks, lemon juice, salt, lemon, parsley

Taken from cookeatshare.com/recipes/greek-lemon-soup-3799 (may not work)