Armenian Barley & Yoghurt Soup Recipe
1 cup Barley
6 cup Chicken broth
1 cup Onion
1/4 teaspoon Butter
3 tablespoon Fresh mint OR
1 tablespoon Dried mint
2 tablespoon Fresh parsley, minced
1 teaspoon Yoghurt
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.
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Lowering the carbs in your meals usually leads to fiber reduction also. Look for low carb recipes that are high in fiber to redress this.
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Armenian Barley & Yoghurt Soup Recipe Collection
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