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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Hearty soup, well loved with a pita stuffed with cucumber salad. Makes a great soup and sandwich combo. Hot or cold Ingredients:
1/3 cup of pearl barley |
4 cups of chicken stock |
2 t. butter |
2 onions, finely chopped |
2 tablespoons of fresh coriander |
2 teaspoons of fresh minced mint |
salt and pepper to taste |
2 cups of yogurt |
Directions:
1. Combine barley and broth in sauce pan. Simmer for 40 minutes until barley swells and is tender. Saute onion in butter until tender; add to broth.
2. Stir in coriander, mint, taste for seasoning and add the yogurt.
3. Serve hot or cold.
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