Yogurt Mint Soup Recipe - Allrecipes.com
Yogurt Mint Soup Recipe

Yogurt Mint Soup

Recipe by  

"A delicious and heart warming soup that will leave you wanting more."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT

Directions

  1. Rinse and drain the rice. In a large pot bring the water, bouillon, rice, and two pinches of salt to a boil. Cook until the rice is tender.
  2. In a small bowl, mix the yogurt, milk or buttermilk, egg yolk, and flour until combined. Take a few spoonfuls of the hot liquid from the pot and incorporate into the yogurt mixture. Slowly add the yogurt mixture to the pot while stirring continuously. Cook for an additional 10 minutes.
  3. Melt the butter in a small skillet and add the dried mint. Cook and stir until fragrant. Add the butter mixture to the soup pot or place a spoonful as topping to each bowl.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Feb 25, 2008

Best with 2tsp of salt, and mine needed a little more water added.. other than that it was delightfull.

 
Most Helpful Critical Review
Oct 06, 2009

Very bland. Needed a lot of salt and pepper added. Probably would do good with some more spices. I would make it again just adding some things! Maybe some chicken. My husband complained about not having meat.

 

6 Ratings

Sep 15, 2010

If how I made this was the intended result then it's really a 1 or a 2 but since I used fat free milk and left out the salt and used a tiny bit of liquit mint instead of dry since I can't find dry mint here. So, I'm going with a 3 since I probably just substituted too much and if I can find dried mint I'll give it another try using buttermilk. Update: This soup cannot be saved for later, leftovers in the fridge in sealed containers separated and smelled heavily of flour. Changing review to 1.

 
Jan 05, 2008

We used brown rice instead of white, perhaps this is where it all went wrong?!?

 
Apr 18, 2007

very mild and simple. great start to a meal.

 
May 29, 2013

Used tarragon instead of milk, it had a very delicate flavour

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 235 kcal
  • 12%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 10.9 g
  • 22%
  • Sodium
  • 523 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

 Quick & Easy Grilling
Quick & Easy Grilling

Easy weeknight dinners, ready in a flash.

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Egg Drop Soup (Better than Restaurant Quality)

See how to make restaurant-quality egg drop soup.

Broccoli Cheese Soup

See how to make quick-and-easy cheese soup with broccoli.

Split Pea Soup with Rosemary

See how to make a simple, savory, and budget-friendly split pea soup.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States