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Greek Lemon Soup

6 c. (3 cans) chicken and rice soup
3 egg yolks
1/4 c. lemon juice
Salt and pepper to taste, is best with freshly grated ground pepper
Thinly sliced lemon, opt. for garnish

Pour soup into a pot and add water according to the directions on the can. Bring to a boil. (If using chicken broth, add uncooked rice directly to teh broth and cook it in the broth). While soup is cooking, whisk egg yolks and lemon juice together. When soup is hot, add 2 cups of the soup to teh egg yolk and lemon juice mixture and whisk until well blended. Then add this mix back to the soup. Again heat soup on medium heat until steaming hot. Do not let it boil. Garnish with lemon if desired and serve. (Can also be refrigerated and served cold as a summer soup).

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