Servings
8 s
Ingredients
- 1 cup Barley
- 6 cups Chicken broth
- 1 cup Onion
- 1/4 teaspoon Butter
- 3 tablespoons Fresh mint OR
- 1 tablespoon Dried mint
- 2 tablespoons
- 1 teaspoon Yoghurt
Directions
- 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 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini