AVGOLEMONO SOUP for 6

Combine chicken broth, rice and salt in a large saucepan. Bring to a boil,reduce to simmer, cover and cook until rice is tender( about 15 to 20 minutes). Remove pan from heat. In a bowl beat the eggs until fluffy and pale yellow; then beat in the lemon juice. Slowly stir in about 2 cups of the hot broth into the egg-lemon mixture and whisk vigorously. Pour back into the rest of the soup and whisk until slightly thickened. Cool to room temperature, then refrigerate---soup will thicken and settle.

Serve icy cold,garnished with lemon slices.