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

Yogurt Mint Soup

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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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.
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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

 

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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.

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About the Cook

 
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