My Mother's Yogurt Soup
From: Harry Kaiserian II


Ingredients
1 quart chicken broth
1 cup rice
1 egg, lightly beaten
2 cups unflavored whole yogurt
2 Tbsp. crushed dried mint
3 Tbsp. butter
salt to taste

Instructions
Bring the chicken stock to a boil. 
Add the rice and simmer until it is cooked through.
With a fork or a whisk beat the egg into the yogurt. 
Saute the mint in the butter until the butter just starts to brown. This is essential to the dish.
The butter must be browned, not merely melted.
When the rice is cooked, slowly stir some of the hot broth into the yogurt mixture. We do this
to raise the temperature of the yogurt and thereby prevent curdling. 
After about 3/4 of a cup of broth has been mixed into the yogury, pour all of the yogurt mix
into the remainder of the soup and stir to mix evenly. 
Float the butter and mint on top of the soup, give it a stir for good luck and serve hot.