Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias Freshly ground white pepper
8 c Chicken broth 1/4 c Butter; room temperature
1/2 c Fresh lemon juice 1/4 c All-purpose flour
1/2 c Shredded carrot 8 Egg yolks; room temperature
1/2 c Chopped onion 1 c Cooked long-grain rice
1/2 c Chopped celery 1 c Diced cooked chicken
6 tb Concentrated chic. soup base 8 sl Lemon; (garnish)

Combine broth, lemon juice, carrot, onion, celery, soup base, and
pepper in Dutch oven and bring to boil over high heat. Reduce heat,
cover partially and simmer until tender, about 20 minutes.

Blend butter and flour in shallow bowl until smooth. Using back of
fork, scrape butter mixture into hot soup a little at a time,
stirring well after each addition. Simmer 10 minutes, stirring
frequently.

Meanwhile, beat yolks in large bowl of electric mixer on high speed
until light and lemon colored. Reduce speed and gradually mix in
some of hot soup. Return mixture to saucepan and cook until heated
through. Stir in rice and chicken. Ladle soup into bowls. Garnish
with lemon slices.

Source: Michaels Restaurant - Rochester, Minnesota.
Favorite Restaurant Recipes - ISBN: 0-89535-100-5

Typed for you by Karen Mintzias

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