Cook The Book: Turkish Yogurt Soup With Mint

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6 cups chicken stock

3 cups plain yogurt (low-fat or non-fat if you prefer)

1 egg yolk

1 cup cold water

1 1/2 tablespoons unbleached all-purpose flour

1 cup chopped cooked chicken (use some of the chicken with which you made the stock)

1/4 cup cooked hulled wheat, farro, or rice

Sea salt and freshly ground pepper

A handful of fresh mint leaves, torn in pieces

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