 |
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 ts 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
|
