Egg - lemon soup

1 Servings

Ingredients

Quantity Ingredient
1 can (26 oz) condensed Chicken and Rice Soup
3 cups Water; divided use
1½ tablespoon Cornstarch
3 Eggs
¼ cup Lemon juice *

Directions

Here is another very easy recipe for egg-lemon soup that I devised after trying many recipes that were very time consuming and didn't taste very good. It was based on one I found in the Better Homes and Gardens Soups and Stews cookbook.

Mix 3 Tbls water with cornstarch and set aside. Put soup and remaining water in saucepan and add the cornstarch mixture. Cook and stir until bubbly. Beat the eggs until light (approximately 4 minutes) and gradually add 1 cup of the hot soup stirring constantly. Return the egg mixture to the saucepan, add the lemon juice and stir constantly for 2 minutes.

* You may need a bit more lemon juice depending on the tartness of the lemons and your personal taste. 4-6 Servings

Posted to TNT Recipes Digest by ncwatkins@... (Nancy Watkins) on May 2, 1998

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