Recipe - Greek Lemon Soup

21 ounce Condensed chicken rice soup
(2 cans @ 10.5 ounce each)
2 Soup cans water
1 Egg, well beaten
2 md Lemons

1. In a mediumsized, heatresistant, nonmetallic bowl, combine the
chicken rice soup and water. Heat, covered, in Microwave Oven 6 to 8
minutes or until soup is very hot. 2. Gradually, a little at a time, add
some of the hot soup mixture to the wellbeaten egg; stir until completely
combined. Return the eggsoup mixture to the hot soup; stir to combine. 3.
Heat, uncovered, in Microwave Oven 2 minutes or until soup thickens
slightly. While the soup is heating, slice one of the two lemons into thin
circles. Squeeze the juice from the other lemon. 4. Just before serving,
add the lemon slices and juice to the soup. Heat, uncovered, in Microwave
Oven 2 minutes.

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