Recipe - Greek Rice Soup

One half cup Chopped onion
2 tablespoon Butter
2 cn (10.75oz) chicken broth
1 cup Milk
2 Eggs; beaten
2 tablespoon Dill
3 tablespoon Uncooked rice
2 cn (small) chicken meat;
drained, or
2 Cooked chicken breasts
1 cup Sour cream

Saut‚ onion in butter until golden. Heat chicken broth to boiling point. Do
not boil. Combine 1 cup milk, eggs and dill in a separate bowl. Add a
small amount of warm chicken broth to milkegg mixture. Slowly add warmed
milkegg mixture to chicken broth, stirring constantly. Add onion and rice.
Stir until thick, about 15 minutes. Add chicken meat and simmer for 10
minutes. Before serving, stir in sour cream. Yield: 4 to 6 servings.

PATRICK D. MILLER

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.