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Armenian Barley & Yoghurt Soup

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      Title: ARMENIAN BARLEY & YOGHURT SOUP
 Categories: Soups/stews
      Yield: 8 Servings
 
      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
 
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