Rice Soup with Yogurt and Mint
Heat the oil in a pot. Add the onion and rice, and cook until translucent. Stir in the broth and simmer over low heat until the rice is tender, about 34-40 minutes.
Rinse the mint, pluck the leaves and cut into thin strips. In a bowl, whisk the flour with 1 cup of cold water. Stir the mint and flour mixuter into the broth mixture. Simmer, while stirring, until creamy, about 3 minutes.
For serving: Remove the rice soup from the heat and stir in the yogurt. Season with salt and pepper to taste. Divide the soup between bowls. Serve each bowl garnished with 1 tablespoon of yogurt and mint leaves.