Avgolemono Soup I

Description
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
 * Cook Time: 30 minutes
 * Serves: 4

Ingredients

 * 2 cups low-sodium chicken stock
 * 2 cups water
 * 1 tablespoon corn starch
 * ¼ cup long-grain rice, uncooked
 * salt and pepper, to taste (optional)
 * ¼ cup lemon juice
 * 2 eggs

Directions

 * 1) In a large saucepan, combine stock, water and corn starch and bring to boiling.
 * 2) Stir in rice and cook, uncovered for 20–25 minutes or until rice is tender.
 * 3) Add salt and pepper to taste.
 * 4) Whisk lemon juice and eggs in a medium bowl then gradually stir into soup and cook for 2 minutes then serve.