Greek Lemon Soup(Serves 4) - cooking recipe

Ingredients

2 (10 1/2 oz.) cans chicken broth
2 Tbsp. raw rice
1 tsp. grated lemon peel
2 Tbsp. lemon juice
1 egg, beaten
1 lemon, thinly sliced
snipped parsley

Preparation

Combine broth and rice in 3-quart covered casserole.
Cook 10 to 12 minutes.
Let stand covered 20 minutes.
Combine lemon peel, lemon juice and egg.
Pour small amount of hot broth into egg mixture, stirring constantly.
Return to hot broth.
Heat in covered casserole, but do not boil, 5 to 6 minutes.
Serve immediately in individual soup bowls, topped with slice of lemon and garnished with parsley.