Avgolemono Soup I

==Description==
Avgolemeno (Greek Egg & Lemon Soup) from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, US government resource in the public domain
* Cook Time: 30 minutes
* Serves: 4
==Ingredients==
* 2 cups low-sodium chicken stock
* 2 cups water
* 1 tablespoon corn starch
* ¼ cup long-grain rice, uncooked
* salt and pepper, to taste (optional)
* ¼ cup lemon juice
* 2 eggs
==Directions==
# In a large saucepan, combine stock, water and corn starch and bring to boiling.
# Stir in rice and cook, uncovered for 20–25 minutes or until rice is tender.
# Add salt and pepper to taste.
# Whisk lemon juice and eggs in a medium bowl then gradually stir into soup and cook for 2 minutes then serve.
Category:Egg Recipes
Category:Greek Soups
Category:Lemon juice Recipes
Category:Long-grain rice Recipes