YOGURT AND NOODLE SOUP

 Ingredients:

yoghurt - 3 cups

egg- 1 (beaten)

Chicken broth- 3 cups

Broad egg noodles - 1 cup (broken into small pieces)

 Salt - 1 tsp

Butter - 3 tbsp

Onion - 1 (finely chopped)

Dried mint - 1 tbsp (crushed)

Method:

• 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 saute until lightly browned. 
• Stir in mint.
• Add onion mixture to soup.
• Stir; and serve hot.