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Cook the Book: Turkish Yogurt Soup with Mint

Tart and refreshing, today's Cook the Book recipe is Turkey's take on lemony avgolemono. Nancy Harmon Jenkins' yogurt soup with mint starts with the same chicken broth as the Greek favorite, but uses yogurt instead of lemons to deliver tang.

If you're concerned about calories, this recipe works just as well with low-fat or non-fat yogurt. A bit of farro or rice, as well as some shredded chicken, will bring a nice heartiness to the otherwise light soup.

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