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Chikhirtma (Coriander-Flavored Onion Soup)



1 Servings
2 T butter (or margarine)
3 md (1-1/2 cup) onions,chopped
6 c water
1 bn (abt 10 sprigs) fresh
-coriander,ti,ed together
1 T flour
1 T wine vinegar
1/4 t cinnamon,ground
1 t salt,or to taste
1/4 t pepper
2 eggs,beaten
2 T fresh dill,chopped
2 T flat-leaf italian parsley
-chopped
1 t lemon juice


1. Melt 1 tb butter or margarine in a pan, add onions, & stir-fry over moderate heat until golden, abt 3 mins. Add the water & tied bunch of coriander & bring to a boil. Cook for 10 mins.
2. Mix flour w/1/4 cup of hot broth & vinegar. Add this to soup. Add cinnamon, salt, & pepper & simmer over low heat for 15 mins. Remove pan from heat. Remove & discard coriander.
3. Mix eggs w/1/2 cup of slightly cooled broth & return it to soup pan w/remaining tb butter or margarine. Stir in dill, parsley, & lemon juice. Serve immediately. Serves 6.













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