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