Armenian Barley and Yogurt Soup
1 cup barley 6 cups chicken broth 1 cup onion, chopped 1/4 cup butter 3 Tablespoons fresh or 1 Tablespoon dried mint 2 Tablespoons fresh parsley, minced Salt and freshly ground pepper to taste 1 quart yogurt Place the barley and the broth in a soup kettle and cook for a few minutes. Saute the onion 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 dimmer for about 5 minutes. Can be served either hot or chilled. Enjoy Serves 8 Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
