Yogurt Soup (Yayla Çorbası)

My sister and I finally decided to try out my mom's yogurt soup recipe, which is at the same time one of my favorites, as I happen to love yogurt. We did not have chicken stock at home, so used the same amount of water to boil with rice instead. And our first try did work out just fine. This is a bit sour, but comforting and refreshing soup. If you have doubts about its sourness, you might as well exclude the lemon since you could always add it in the last step.   

Ingredients (serves 5-6)

6 cups of chicken stock 

2 cups of cold water

½ cup rice, washed and drained

2 tbsp flour

1 ½ cup yogurt

1 egg yolk

½ lemon

3 tsp dried mint

3 tbsp oil

1 tsp salt to taste

Instructions

- Boil the rice and chicken stock in a large pot until rice is tender.

- In a bowl whisk the flour, egg yolk, yogurt, lemon juice, oil and water thoroughly.

- Slowly, add this to the boiling pot and keep stirring.

- Let it boil on medium heat, then cook for 10 minutes on low heat. 

- Add salt and let it cook another minute before removing it from heat.

- Heat butter in a frying pan. When it begins to sizzle, remove the pan from heat and add the mint flakes. 

- Stir the mixture, then pour it into your soup.