Armenian Barley And Yoghurt Soup Recipe

Step 1

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

Things You'll Need

  • 1c Barley
  • 6c Chicken broth
  • 1c Onion
  • 1/4ts Butter
  • 3tb Fresh mint OR
  • 1tb Dried mint
  • 2tb Fresh parsley, minced
  • 1ts Yoghurt

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