Armenian Barley and Yoghurt Soup

Ready in 1 hour

Top-ranked recipe named "Armenian Barley and Yoghurt Soup"

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Try this Armenian Barley and Yoghurt Soup recipe, or contribute your own. "Chicken" and "Soups" are two tags used to describe Armenian Barley and Yoghurt Soup.


Ingredients

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1 c Barley
1 c Onion
1 ts Yoghurt
6 c Chicken broth
3 tb Fresh mint; or 1 tb dried mint
1/4 ts Butter
2 tb Fresh parsley; minced

Original recipe makes 8

Servings  

Preparation

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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Calories Per Serving: 124 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Barley Soup Yoghurt

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