Wedding soup

This is a traditional Turkish soup that is made in every home one way or another. I loved this soup when I was a kid and now my kids love it, especially my son. Sometimes I make this soup and my kids have it as a snack after school.

Ingredients:
3 cups of chicken broth
3 cups of water
1/4 cup rice
1 egg
4 tablespoons of plain yogurt
1 tablespoon flour
1 tablespoon sunflower oil (or vegetable, corn, etc)
1 tablespoon butter
1 tablespoon dry mint

Put water and chicken broth in a pan, add the rice and bring to boil. Reduce the heat to low and let it simmer for 10-15 minutes.
On a separate bowl, mix egg, flour and plain yogurt. This will be a thick mixture. Add 1/4 cup of water to it to make it a little more runny.
You cannot just add this mixture to hot water mixture, it will lump. That's why you need to make the yogurt mixture warmer by adding few scoops (I use the spoon that I use to mix the soup) of the boiling water/broth mixture. Then you take one scoop from the yogurt mixture and add it to the soup and take another from the soup and add it to the yogurt mixture. This way, slowly you mix the yogurt mixture to the soup. (There is a cooking term for this but i cannot remember it. I looked in the Web but no luck...)
After you mix the yogurt mixture to the water totally, let the soup simmer for another minute or two. Take it off the heat.
On a separate small pan, melt butter, add the sunflower oil. Then add dried mint. Let it bubble from the sides. Make sure it does nor burn. Mix the butter/mint mixture to the soup and let it is for 30 minutes or so. You can serve it right away but it is usually better if it waits a little bit...