Name: Egg - Lemon Soup
Ingredients: 1 cn (26 oz) condensed Chicken and Rice Soup; 3 c Water; divided use; 1 1/2 tb Cornstarch; 3 Eggs; 1/4 c Lemon juice *

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CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs			1	Servings

INGREDIENTS

1	cn	(26 oz) condensed Chicken and Rice Soup
3	c	Water; divided use
1 1/2	tb	Cornstarch
3		Eggs
1/4	c	Lemon juice *

INSTRUCTIONS

Here is another very easy recipe for egg-lemon 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.
4-6 Servings
Posted to TNT Recipes Digest by ncwatkins@webtv.net (Nancy Watkins) on May
2, 1998

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