Armenian Barley and Yogurt Soup
fresh or 1 tb dried
salt and black pepper
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; 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.