| How To Cook: |
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1. Cook the onion and butter in a covered casserole for 4 minutes. Add 1 cup beef broth, the rice, and the lemon slice.
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2. Cook, covered, in the microwave oven, stirring occasionally, until the rice is tender (12 to 15 minutes).
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3. Add the remaining broth and heat to a simmer. Stir a little of the hot soup into the yogurt.
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4. Then stir the yogurt into the soup and mix until it is creamy. Season.
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5. Ladle into soup bowls and sprinkle with the chopped mint and parsley.
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TIP:
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Don't let the yogurt get too hot. You want the soup hot but you don't want to cook the yogurt.
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