LEMON SOUP

By Dglmedia

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Ingredients

3/4 c. rice or pearl barley
1 tbsp. butter
2 qts. soup stock (chicken or beef)
2 egg yolks
2 c. light cream
Juice of 1 lemon

Details

Servings 1
Adapted from cooks.com

Preparation

Step 1

In tightly covered pan cook washed rice or barley with butter and about 2 cups of the soup stock. Beat egg yolks until light, adding cream. Pour warm sup stock slowly into egg. Add lemon juice. Heat, do not boil, add cooked rice or barely. Serve hot with very thin lemon slices floated on surface.