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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|Serving Size: 1 Serving (242g)|
|Recipe Makes: 8|
|Calories from Fat: 7 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.3mg||0 %|
|Sodium 702.8mg||24 %|
|Potassium 204.2mg||5 %|
|Total Carbohydrate 26.1g||8 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 20.9g|
|Protein 4.3g||6 %|
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Calories per serving: 124
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