Recipe - Greek Lemon Chicken Soup

Karen Mintzias
8 cup Chicken broth
One half cup Fresh lemon juice
One half cup Shredded carrot
One half cup Chopped onion
One half cup Chopped celery
6 tablespoon Concentrated chic. soup base
Freshly ground white pepper
One fourth cup Butter; room temperature
One fourth cup Allpurpose flour
8 Egg yolks; room temperature
1 cup Cooked longgrain rice
1 cup Diced cooked chicken
8 sl Lemon; (garnish)

Combine broth, lemon juice, carrot, onion, celery, soup base, and pepper in
Dutch oven and bring to boil over high heat. Reduce heat, cover partially
and simmer until tender, about 20 minutes.

Blend butter and flour in shallow bowl until smooth. Using back of fork,
scrape butter mixture into hot soup a little at a time, stirring well after
each addition. Simmer 10 minutes, stirring frequently.

Meanwhile, beat yolks in large bowl of electric mixer on high speed until
light and lemon colored. Reduce speed and gradually mix in some of hot
soup. Return mixture to saucepan and cook until heated through. Stir in
rice and chicken. Ladle soup into bowls. Garnish with lemon slices.

Source: Michaels Restaurant Rochester, Minnesota.
Favorite Restaurant Recipes ISBN: 0895351005

Typed for you by Karen Mintzias

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