Recipe - Egg - Lemon Soup

1 cn (26 oz) condensed Chicken
and Rice Soup
3 cup Water; divided use
1 One half tablespoon Cornstarch
3 Eggs
One fourth cup Lemon juice *

Here is another very easy recipe for egglemon soup that I devised after
trying many recipes that were very time consuming and didn't taste very
good. It was based on one I found in the Better Homes and Gardens Soups and
Stews cookbook.

Mix 3 Tbls water with cornstarch and set aside. Put soup and remaining
water in saucepan and add the cornstarch mixture. Cook and stir until
bubbly. Beat the eggs until light (approximately 4 minutes) and gradually
add 1 cup of the hot soup stirring constantly. Return the egg mixture to
the saucepan, add the lemon juice and stir constantly for 2 minutes.

* You may need a bit more lemon juice depending on the tartness of the
lemons and your personal taste.

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