Title: Avgolemono (Greek Egg and Lemon Soup)
Categories: Soups
Yield: 4 Servings

4 c Chicken Stock
1/4 c Uncooked Rice
1 Egg Yolk
1/2 Lemon, Juice Only

Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce heat.
Simmer until the rice is tender (about 20 minutes). Beat the egg yolk and
lemon juice together in a separate bowl. Stir in 1/2 cup of the stock.
Whisk the mixture back into the stockpot. Reheat but do not allow to boil.
Serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini