Soupa Avgolemono(Egg And Lemon Soup) - cooking recipe

Ingredients

6 c. chicken stock, fresh or canned
1/3 c. uncooked long or medium grain rice
4 eggs
3 or 4 Tbsp. fresh lemon juice
salt
2 Tbsp. finely cut fresh mint or dried mint

Preparation

In a 3 or 4 quart saucepan, bring stock to a boil over high heat.
Pour in the rice; reduce the heat to low and simmer uncovered for about 15 minutes or until grains are just tender but still slightly resistant to the bite.
Reduce heat.
Beat the eggs with a whisk or rotary beater until frothy.
Beat in the lemon juice and stir in about 1/4 cup of the simmering chicken broth. Then slowly pour the mixture into the broth, stirring constantly. Cook over low heat for 3 to 5 minutes, or until soup thickens enough to coat the spoon lightly.
Do not let the soup come to a boil or the eggs will curdle.
Add salt to taste and serve at once, garnished with mint.