| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Armenian | Soups/stews | 8 | Servings |
INGREDIENTS
| 1 | c | Barley |
| 6 | c | Chicken broth |
| 1 | c | Onion |
| 1/4 | t | Butter |
| 3 | T | Fresh mint OR |
| 1 | T | Dried mint |
| 2 | T | Fresh parsley, minced |
| 1 | t | Yoghurt |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 127
Calories From Fat: 14
Total Fat: 1.5g
Cholesterol: <1mg
Sodium: 554.6mg
Potassium: 263.8mg
Carbohydrates: 22.2g
Fiber: 4.3g
Sugar: 1.6g
Protein: 6.4g