Armenian Barley and Yogurt Soup (Judy Haight)

I served this with a decent homemade bread as the first course at
a dinner party -- my guests kept taking second helpings and
weren't particularly hungry for the main course! It has a really
neat, tangy flavor.

1 cup barley
6 cups chicken broth
1 cup onion, chopped
1/4 cup butter
3 Tablespoons fresh or 1 Tablespoon dried mint
2 Tablespoons fresh parsley, minced
Salt and freshly ground pepper to taste
1 quart yogurt

Place the barley and the broth in a soup kettle and cook for a few minutes.
Saute the onion 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 dimmer
for about 5 mins.
Can be served either hot or icy cold.

Serves 8

The New York Times Bread and Soup Cookbook

>From the recipe collection of Fred Towner




Source: rec.food.recipes