Greek Lemon And Rice Soup
|Minced green onions with tops||1⁄3 Cup (5.33 tbs)|
|Canned chicken broth||6 Cup (96 tbs)|
|Uncooked long grain white rice||2⁄3 Cup (10.67 tbs)|
|Lemon||1 , juiced (Or To Taste)|
|White pepper||1⁄8 Teaspoon|
1. Melt butter in 3-quart saucepan over medium heat. Add green onions. Cook and stir about
3 minutes or until green onions are tender.
2. Stir in chicken broth and rice. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, 20 to 25 minutes or until rice is tender.
3. Beat eggs in medium bowl with wire whisk until well beaten. Add lemon juice and 1/2 cup broth mixture to bowl. Gradually return lemon juice mixture to broth mixture in saucepan, stirring constantly. Cook and stir over low heat 2 to 3 minutes or until broth mixture thickens enough to lightly coat spoon. Do not boil.
4. Stir in pepper, if desired. Garnish with fresh mint and lemon peel, if desired.