Greek Lemon Chicken Soup

      8 c  Chicken broth                     1/4 c  Butter; room temperature
    1/2 c  Fresh lemon juice                 1/4 c  All-purpose flour
    1/2 c  Shredded carrot                     8    Egg yolks; room temperature
    1/2 c  Chopped onion                       1 c  Cooked long-grain rice
    1/2 c  Chopped celery                      1 c  Diced cooked chicken
      6 tb Concentrated chic. soup base        8 sl Lemon; (garnish)
           Freshly ground white pepper
		
  Combine broth, lemon juice, carrot, onion, celery, soup base, and
  pepper in Dutch oven and bring to boil over high heat.  Reduce heat,
  cover partially and simmer until tender, about 20 minutes.

  Blend butter and flour in shallow bowl until smooth.  Using back of
  fork, scrape butter mixture into hot soup a little at a time,
  stirring well after each addition.  Simmer 10 minutes, stirring
  frequently.

  Meanwhile, beat yolks in large bowl of electric mixer on high speed
  until light and lemon colored.  Reduce speed and gradually mix in
  some of hot soup.  Return mixture to saucepan and cook until heated
  through.  Stir in rice and chicken.  Ladle soup into bowls.  Garnish
  with lemon slices.