| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Armenian |
Soups/stews |
8 |
Servings |
INGREDIENTS
| 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 |
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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