*  Exported from  MasterCook  *

                                Avgolemono

Recipe By     : Elizabeth Powell
Serving Size  : 4    Preparation Time :0:30
Categories    : Eggs                             Ethnic
                Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      quart         chicken stock
     1/4  cup           rice
   3      tablespoons   fresh lemon juice
   3      whole         eggs
                        salt
                        black pepper
                        paprika

     Bring chicken stock to a boil. Add rice and simmer 20 minutes. Beat eggs
with lemon juice until thick. Beat in 1/4 cup hot chicken stock. Over low
heat, slowly beat egg mixture into chicken-rice soup. Cook two to three
minutes, until soup thickens slightly. Be very careful not to boil. Season to
taste and serve at once.

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Serving Ideas : Garnish with chopped fresh mint leaves