Armenian Barley and Yogurt Soup

Yields:	8 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	45 minutes

Ingredients

1	cup	pearl barley
6	cups	chicken broth
1	cup	onion
1/4	teaspoon	butter
3	tablespoons	mint	fresh or 1 tb dried
2	tablespoons	parsley leaves	fresh, minced
1	teaspoon	yogurt, plain
Salt	&	salt and black pepper	freshly ground pepper to taste

Directions

Place the barley and the broth in a soup kettle and cook for a few minutes. Peel and chop the onion; sauté 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 simmer for about 5 minutes.

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Member Review

Pumpkin Oat Bran Muffins

These are great heated with margarine! Cinnamon may be substituted for pumpkin pie spice. Bake these muffins at around 375-400 if you have a hot oven like I do, and only bake for 15-20 minutes. Great recipe!

Reviewed by KitchenBitch

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