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  Greek Lemon Soup
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 330
Ingredients:
21 oz Condensed chicken rice soup
(2 cans @ 10.5 oz each)
2 Soup cans water
1 Egg, well beaten
2 medium Lemons
Instructions:
1. In a medium-sized, heat-resistant, non-metallic bowl, combine the
chicken rice soup and water. Heat, covered, in Microwave Oven 6 to 8
minutes or until soup is very hot. 2. Gradually, a little at a time,
add some of the hot soup mixture to the well-beaten egg; stir until
completely combined. Return the egg-soup mixture to the hot soup;
stir to combine. 3. Heat, uncovered, in Microwave Oven 2 minutes or
until soup thickens slightly. While the soup is heating, slice one of
the two lemons into thin circles. Squeeze the juice from the other
lemon. 4. Just before serving, add the lemon slices and juice to the
soup. Heat, uncovered, in Microwave Oven 2 minutes.
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