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Armenian Barley & Yogurt Soup

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Submitted by angelcake

YIELD

8 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

1 237
CUP ML PEARL BARLEY
6 1.4
CUPS L CHICKEN BROTH
1 237
CUP ML ONIONS
¼ 1.3
TEASPOON ML BUTTER
3 45
TABLESPOONS ML MINT LEAVES
fresh or 1 tb dried
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, minced
1 5
TEASPOON ML YOGURT, PLAIN
1 1
X X SALT AND BLACK PEPPER
freshly ground pepper to taste *

Directions

Place the barley and the broth in a soup kettle and cook for a few minutes.

Peel and chop the onion; sauté 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 yogurt and continue to simmer for about 5 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 164 15% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 263mg 11%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 18%
Sugars g
Protein 15g
Vitamin A 5% Vitamin C 6%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 

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