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Greek   -   Artichoke Soup Avgolemono   adapted from Soup and Bread by Crescent Dragonwagon

  • 6 Cups Chicken Stock
  • 1/2 Cup Rice
  • 3 Medium Eggs -- Beaten
  • 3 Lemon Lemon Juice
  • 3 Cans Artichoke Hearts -- Chopped
  • 4 Teaspoons Mint -- Chopped
Directions Bring stock to a boil, add rice and simmer for 20 minutes. Whisk together eggs and lemon juice. Ladle in some stock to the egg mixture. Then pour the egg mixture into the stock pot. Simmer for 2 minutes. Do not Boil. Add artichokes and simmer until heated through. Stir in mint and serve.
Serves 4
Time to Make 0:00

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