Armenian Barley & Yogurt Soup
Yield
8 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pearl barley
|
|
| 6 | cups |
chicken broth
|
|
| 1 | cup |
onions
|
|
| ¼ | teaspoon |
butter
|
|
| 3 | tablespoons |
mint leaves
fresh or 1 tb dried |
|
| 2 | tablespoons |
parsley leaves
fresh, minced |
|
| 1 | teaspoon |
yogurt, plain
|
|
| 1 | x |
salt and black pepper
freshly ground pepper to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pearl barley
|
|
| 1.4 | l |
chicken broth
|
|
| 237 | ml |
onions
|
|
| 1.3 | ml |
butter
|
|
| 45 | ml |
mint leaves
fresh or 1 tb dried |
|
| 3E+1 | ml |
parsley leaves
fresh, minced |
|
| 5 | ml |
yogurt, plain
|
|
| 1 | 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.
