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Greek Egg Lemon Soup

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      Title: GREEK EGG LEMON SOUP
 Categories: Soups/stews
      Yield: 6 Servings
 
      2 qt Chicken broth; strained
    1/2 c  Raw long grain white rice
      2    Whole eggs or egg yolks
      2    Lemons; (juice only)
           -Salt
 
  Bring the broth to a full boil in a soup kettle. Gradually add the
  rice, stirring constantly until the broth boils again. Reduce the
  heat, cover, and simmer until the rice is just tender, not mushy, 12
  to 14 minutes. Remove from the heat and keep warm while preparing
  avgolemono. Beat the eggs for 2 minutes. Continue to beat, gradually
  add the lemon juice. Slowly add some of the hot broth to the
  egg-lemon mixture, beating steadily. Stir the mixture into the soup
  and cook over minimum heat, without boiling, until the soup thickens
  to coat a spoon.  Taste for salt, and keep warm over hot water until
  ready to serve. Pass the pepper mill at the table for additional zest.
     (If desired, bite-sized pieces of cooked chicken may be added to
  soup before adding the rice).
  
  Source: "The Food of Greece" by Vilma Liacouras Chantiles; Avenel
  Books, New York, via Karen Mintzias I-Cooking
 
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