Food > Recipe Directory > Courses/Meal Type > Soup > Yogurt-Rice Soup
Yogurt-Rice Soup Recipe
Yogurt-Rice Soup
Ingredients
- 2 cups (500 mL) beef stock
- 1/4 cup (50 mL) raw long-grain rice, washed
- 1 small onion, finely chopped
- 1 tbsp (15 mL) butter
- 1 tbsp (15 mL) minced fresh mint leaves or 1/2 teaspoon dried, crumbled between your palms
- 1 tbsp (15 mL) minced fresh parsley
- 1 to 2 cups (250 to 500 mL) plain yogurt, depending on how thick you like the soup
- 1 small egg, beaten
- salt to taste
- Finely minced fresh parsley and mint, for garnish
Preparation
Prep the ingredients as directed in the recipe list. Bring the stock to a boil in a large saucepan over high heat, pour in the rice, then reduce the heat to low and simmer, covered, about 20 minutes, until the rice is tender.
While the rice is cooking, sauté the onion in the butter in a small skillet over low heat, stirring often, until golden brown. Remove from the heat, stir in the mint and parsley, and scrape into the soup when the rice is cooked.
In a separate bowl, beat the yogurt until smooth, then beat the egg into it. Whisk some hot soup into the yogurt, then whisk the yogurt mixture back into the simmering soup and stir until the soup is heated through. Don't let the soup boil.
Ladle the soup into bowls and sprinkle with minced parsley and mint before racing it to your patient.
- Serving(s)
- 1 to 2
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