Yogurt & Noodle Soup
3 cups of unflavored yogurt
1 egg, beaten
3 cups of chicken or beef broth
1 cup of broad egg noodles, broken into small pieces
1 teaspoon of salt
3 tablespoons of butter
1 medium onion, finely chopped
1 tablespoon of crushed dried mint
Combine yogurt and egg in saucepan. Bring almost to a boil, stirring
constantly in one direction to prevent curdling. Stir in broth, noodles
and salt. Bring to a boil, then simmer for 10 minutes or until noodles
are tender.
While soup simmers, melt butter in small frying pan. Add onion and sauté
until lightly browned. Stir in mint. Add onion mixture to soup, stir,
and serve hot. Serves 4 to 6 |
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