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Yogurt Soup
Turkish Toup
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!

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Preparation Time: Serves:
Recipe Origin: Turkey
Submitted by:
Bev Tekben
New York
United States
This recipe has been viewed 26628 times.


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