Plateau Soup -Yayla Corbasi
|Condensed beef bouillon||10 1⁄2 Ounce, diluted with equal amount of water (1 Can)|
|Melted butter||2 Tablespoon|
|Egg yolk||1 , beaten|
|Water||1⁄2 Cup (8 tbs)|
|Chopped mint||1 1⁄2 Teaspoon|
Bring diluted bouillon to a boil; add rice and cook until the rice is tender.
In a separate pan, combine 1 tablespoon of the butter with the flour; stir in yogurt, egg yolk, water, and salt.
Spoon about 3 tablespoons of the hot bouillon mixture into the yogurt mixture and stir to blend; combine with the hot bouillon.
Remove from heat.
Add mint to remaining butter and add to soup before serving.