Heat the stock.

Mix the yoghurt, flour and an egg and put into a medium sized pan, add the rice.Heat until it slightly thickens,now start adding the hot stock bit by bit stirring all the time,

Add the salt, and2/3 of the mint, simmer until rice is almost cooked

Heat the butter, add rest of mint and the sweet or smoked (not hot spicy) paprika, heat until butter has clarified. Pour this into the soup and stir in.

This soup is eaten in the summer because it is refreshing when eaten cold but benefits people that are unwell when eaten warm too.