Greek Egg-lemon Soup For The Microwave

Total Time: 26 mins Preparation Time: 10 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 4 cups de-fatted chicken broth
• 1/2 cup long-grain rice, well rinsed, drained
• 2 large egg yolks
• 1 lemon, juice of
• salt & freshly ground black pepper
• 2 tablespoons minced fresh mint
• lemon slice

Recipe

• 1 place broth and rice in 2-quart microwave-safe casserole. cover tightly and microwave on high until rice is cooked, about 15 minutes.
• 2 whisk egg yolks and lemon juice in medium bowl until blended. gradually whisk 1 cup hot broth from casserole into egg mixture, then return to casserole and stir to blend. microwave covered on high until heated through, 1 minute. season with salt and pepper.
• 3 ladle soup into serving bowls. garnish with mint and lemon slices; serve hot.