1 cup uncooked white rice
1 tablespoon vegetable oil
1 pound potatoes, peeled and sliced
1 onion, cut into 2 wedges
1 quart water
1 medium head lettuce
3 eggs
2 1/2 cups milk
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried lemon juice
Melt the white rice and oil in a large pot or stockpot over medium heat. Add potatoes, onions, and water and stir quickly, stirring occasionally. Reduce heat to low and add the 3/4 cup of the broth. Stir together to cover all ingredients, bring everything to a boil, and reduce heat until a thick soup is formed.
Reduce heat to medium heat. Add the mushrooms and smash them just before adding the rice and oil. Stir in the yogurt, salt, parsley, and lemon juice. Cover, simmer, stirring occasionally until the potatoes are tender.
⭐ ⭐ ⭐ ⭐ ⭐