- 8 cups chicken broth or water
1/4 cup flour
- 1/8 cup rice
- 3 cups yogurt
- 2 egg yolks
- salt, to taste
- 3 Tbls. butter or margarine
- 2 Tbls. dried mint flakes
In a large soup pot, simmer the broth and rice until the rice is thoroughly cooked, about 20 minutes. Meanwhile, in a large bowl, mix the yogurt, flour, and egg yolks thoroughly.
Slowly add about 1 cup of the hot broth to the yogurt mixture, stirring until mixed well. When a smooth consistency, add to remaining broth and slowly bring to a boil. Lower heat and simmer for 10 minutes. Add salt to taste.
In a small pan, melt the butter and add the mint flakes. Drizzle over the soup to serve!