Avgolemono Soup I

Info
Cook Time: 30 minutes

Serves: 4

Ingredients

 * 2 cups low-sodium chicken stock
 * 2 cups water
 * 1 tablespoon corn starch
 * 1/4 cup long-grain rice, uncooked
 * Salt and pepper, to taste (optional)
 * 1/4 cup lemon juice
 * 2 eggs

Directions
1.In a large saucepan, combine stock, water and corn starch and bring to boiling. Stir in rice and cook, uncovered for 20-25 minutes or until rice is tender.

2.Add salt and pepper to taste.

3.Whisk lemon juice and eggs in a medium bowl then gradually stir into soup and cook for 2 minutes then serve.

Source

 * Avgolemeno (Greek Egg & Lemon Soup) from the Public Health Cookbook, Seattle & King County Department of Public Health -- original source of recipe, US government resource in the public domain

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