6 c. chicken stock
1 c. slivered cooked chicken (add more if you like)
1 large onion, chopped
1 Tbsp. butter
1 Tbsp. flour
2 egg yolks
1/3 c. fresh lemon juice
Put broth and chicken into a pan and heat. Meanwhile, saute onion
in a skillet. Add flour and spoon into hot soup, cook while whisking.
Beat yolks and add lemon juice to the yolks. Slowly add to hot
mixture, stirring constantly. Simmer until thickened, about 1-2
minutes (soup doesn't get very thick). Add cooked rice if desired.
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: Cookbooks.com!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.