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Greek Egg Lemon Soup
4 Chicken bouillon cubes;
4 c Boiling water
2 tb Rice; raw
2 md Eggs; beaten
2 tb Lemon juice, fresh
1/4 ts Mixed herb seasoning;
Dash of coarsely ground pepper
Dissolve bouillon cubes in boiling water; add rice slowly so as not to stop
the boiling. Cover, reduce heat to low, and let simmer gently for 15
minutes or until rice is tender but firm. Combine eggs and lemon juice.
Slowly pour half of hot mixture into egg mixture, stirring quickly. Return
to remaining soup, and cook over very low heat 3-4 minutes, stirring
constantly, until mixture is smooth and coats the spoon. (Avoid boiling or
high heat to prevent curdling.) Stir in herb seasoning immediately.
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