6 cup Chicken, lamb or beef stock
2/3 cup Rice
3 cup Plain yogurt
3 tbl Flour
2 x Egg yolks
2 cup Cold water
Salt to taste
Freshly-ground black pepper to taste
3 tbl Unsalted butter
2 tbl Dried mint leaves
* Bring the stock to a boil in a large saucepan, stir in the rice, cover, reduce the heat and simmer for 20 to 25 minutes, until the rice is tender.
* In a large bowl, combine the yogurt, flour and egg yolks, mixing with a wooden spoon until smooth. Add the cold water in a thin stream while stirring constantly. Stir yogurt mixture into the hot soup, season with salt and pepper, cover and gently simmer for 10 minutes.
* Heat butter in a small saucepan until foamy. Add the dried mint and leave on low heat for 1 minute. Pour warm butter mixture over the soup, and serve immediately. (If soup is to be reheated later for another serving, thin it with water.)
* This recipe yields 4 to 6 servings.