Greek Lemon Soup

Ingredients

2 cups Roberts 2% Milk
2 tablespoons cornstarch
6 eggs, beaten
1/2 - 1 cup rice (depending on how thick you like your soup)
1/4 cup Roberts Butter
1/4 cup chopped parsley
1 cup lemon juice
2 quarts chicken or vegetable stock
 

Preparation

Over medium heat, mix milk and cornstarch. When warm, add eggs - beat in well. Set aside. Boil 2 quarts chicken or vegetable stock. Add rice. Turn heat to medium, cover and simmer 20 minutes. Add milk mixture to broth. Thicken. Add butter, lemon and parsley to broth. Reduce heat to low for 20 minutes. Serve with bread or alone.
 

Recipe Contributed By: Jenifer R. - Omaha, NE

Yield: 8 servings