|6 cups||beef or chicken stock|
|1/4 cup||margarine or butter|
|1||clove garlic, crushed|
|1/8 tsp||cayenne pepper|
|salt to taste|
- Place rice in stock and boil until rice is soft. Sautee garlic in butter add flour and brown. Gradually add rice and stock, stirring constantly.
- Lightly whisk yogurt and egg yolk. Add to soup mixture gradually, stirring constantly. Cook until ready to boil. Add salt and mint, remove from heat.
- In a small pan melt a tablespoon of buttter and add cayenne pepper. Brown lightly and pour over soup. Stir through and serve.