| 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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