Greek Egg-Lemon Soup For The Microwave - cooking recipe

Ingredients

4 cups de-fatted chicken broth
1/2 cup long-grain rice, well rinsed, drained
2 large egg yolks
1 lemon, juice of
salt & freshly ground black pepper
2 tablespoons minced of fresh mint
lemon slice

Preparation

Place broth and rice in 2-quart microwave-safe casserole. Cover tightly and microwave on High until rice is cooked, about 15 minutes.
Whisk egg yolks and lemon juice in medium bowl until blended. Gradually whisk 1 cup hot broth from casserole into egg mixture, then return to casserole and stir to blend. Microwave covered on High until heated through, 1 minute. Season with salt and pepper.
Ladle soup into serving bowls. Garnish with mint and lemon slices; serve hot.