Avgolemono Soup (Greek Chicken-Lemon Soup)

Ingredients: 4 Cups Chicken Stock 1 Tb Fresh Lemon Juice 1/4 Teaspoons Lemon Zest 1/2 Cups Brown Rice;cooked 4 Large Egg Yolks;slightly Beaten Black Pepper;fresh Ground Nutmeg;ground

Directions:

Heat stock in 2 qt. saucepan until steaming. Stir in lemon juice and zest. Add rice (I've used white rice also) and heat. Whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock. Heat gently, stirring occasionally, until steaming, 2-3 min. Pour into serving bowls and sprinkle with pepper and nutmeg if desired. Source: "Natural Weight Loss", Rodale Press MM Format: Connie Rizzo, 7/28/95 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip