As I cook my way around the world, here is yet another recipe that I adapted from the AZ Cookbook - a Creamy Yogurt Soup! I like to make this soup in the fall, though in our house we love to eat yogurt anytime. I also used some Quark in this which made it even more delicious. This reminded me of thick kadhi from Indian cooking.
Ingredients: Yogurt + Quark - about 3 cups; Onions - 1 yellow - diced; Garlic - 2 cloves minced; Mint - 2 tbsp chopped; Walnuts - 1/2 cup chopped; All-purpose flour - 2 tbsp; Egg - 1; Salt & Pepper - to taste; Water - 2 cups, as needed.
The original recipe called for using a tablespoon or so of rice in the mixture and cook till the rice is soft. You could always add a tablespoon of cooked rice towards the end.