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  Recipe Home » Soups » Armenian Barley & Yoghurt Soup
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  Armenian Barley & Yoghurt Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 287
Ingredients:
1 cup Barley
6 cup Chicken broth
1 cup Onion
1/4 tsp Butter
3 tbsp Fresh mint OR
1 tbsp Dried mint
2 tbsp Fresh parsley, minced
1 tsp Yoghurt
Instructions:
Contributed to the echo by: Judy Haight Originally from: The New York
Times Bread and Soup Cookbook Armenian Barley and Yoghurt Soup Salt &
freshly ground pepper to taste Place the barley and the broth in a
soup kettle and cook for a few minutes. Peel and chop the onion;
saute in butter until it is golden and transparent. Add to the soup
kettle, together with the mint, parsley, salt and pepper. Simmer the
soup until the barley is soft. Stir in the yoghurt and continue to
simmer for about 5 minutes. This soup can be served either hot or icy
cold in small decorative bowls.

Servings: 8
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