INGREDIENTS

For the Soup:
2 tablespoons salted butter
1 medium yellow onion, coarsely chopped (about 1¼ cups)
2 medium cloves garlic, finely chopped
¼ cup long grain white rice, soaked in cold water 15 minutes then drained
1¾ teaspoons kosher salt
½ teaspoon freshly ground black pepper
4 cups whole milk yogurt
(with cream on top, such as Brown Cow or Stony Field Farms)
2 cups thick, strained yogurt (such as Greek style or Middle Eastern lebane)
2 tablespoons all-purpose flour
1 large egg
2 to 3 teaspoons dried mint
4 cups cold water

For Serving:
½ cup finely chopped walnuts
Fresh mint leaves

STEPS:

1. Melt butter in a large soup pot over medium heat.

2. Add the chopped onions and cook until soft and transparent, about 5 minutes

3. Add the garlic and cook an additional minute.

4. Add soaked rice, salt, and pepper and mix well.
Cook for 1 minute over medium heat.

5. Combine yogurt, flour, and egg in mixing bowl, stirring until flour is fully dissolved.
Pour into pot with the rice and mix again.

6. Add the dried mint directly to the pot by grinding between the palms of your hands to get a fine powder. Add the water, mix well and cook, uncovered, over medium heat until the soup has thickened slightly and the rice has gotten very soft, about 30 to 40 minutes. (Make sure to stir the soup occasionally to prevent milk and yogurt from scalding.)

7. Serve hot sprinkled with chopped walnuts and a couple of fresh mint leaves sprinkled on top.

Yield: Serves 8 (Makes 8 Cups)