Rinse the long grain rice in a sieve until cooled. Finely dice the onion and sauté in half the butter in a soup pot until soft. 2.
Pour in the clear soup and bring to the boil. Add the long grain rice and cook for 20 to 25 minutes.
Whisk yogurt, eggs and cornstarch until smooth. Add a little of the hot clear soup, then stir it all together leisurely to the rice broth in the saucepan.
Heat the soup while stirring. Season with salt, pepper and juice of one lemon.
Heat the remaining butter in a small frying pan. Stir in dried mint, whisking to blend into soup. Chop the fresh mint leaves and sprinkle over each unit.
Tips: Serve with pita bread. The long grain rice will thicken if the soup sits longer. You can then dilute it with a small amount of clear soup or water.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!