ADVERTISERS

Back to Recipe List for Chicken

Armenian Barley and Yoghurt Soup

Recipe : Armenian Barley and Yoghurt Soup

Procedure :
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

Back to Recipe List for Chicken