Greek Egg Lemon Soup
Alt.cooking.chat/Joan Ross (1997)
Makes 1 gallon
Serves 12 to 16

This gets raves when I make it.

1 gallon chicken stock (homemade best, canned ok)
1/2 qt long grain rice
1 1/2 cups fresh lemon juice
8 large eggs

Simmer rice in broth about 25 minutes. add lemon juice, stirring slowly. Beat eggs well. Stir 2 cups broth into egg and then combine eggs into hot (not boiling!) mixture stirring constantly. Heat just below simmering until eggs gently cooked, about 2 minutes. Serve hot or chilled. Whether you stir a bit of cream into the soup is up to you. I often do not add rice to the soup either. Of course salt and pepper to taste.

Note: please use fresh lemon juice, bottled really doesn’t cut it.