Armenian barley and yoghurt soup

 
                      ARMENIAN BARLEY AND YOGHURT SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups/stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Barley
    6       c            Chicken broth
    1       c            Onion
      1/4   ts           Butter
    3       tb           Fresh mint OR
    1       tb           Dried mint
    2       tb           Fresh parsley, minced
    1       t            Yoghurt
 
   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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