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March 13, 2010

this is exactly what i was hoping for. we had been wanting to try avgolemono at home after we had it at our favorite greek restaurant. only changes i made to this were i used a full 2 quarts of chicken stock, upped the orzo to a full cup, upped it to 4 eggs, upped to 2 lemons (plus the zest of one lemon, i really wanted the lemon flavor to shine through) and didn't use the cold water. I also added a mirepoix. Sprinkled kosher salt to taste at the end. Very delicious and satisfying on a cold rainy day. Thank you for sharing.

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