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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