Armenian Barley & Yoghurt Soup Recipe


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Armenian Barley & Yoghurt Soup Recipe from Recipes 4U

 

Armenian Barley & Yoghurt Soup Recipe

Recipe Ingredients

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

Recipe Preparation

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

 

 

Servings: 8

 

 

 

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Armenian Barley & Yoghurt Soup Recipe Collection

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This Armenian Barley & Yoghurt Soup Recipe is one of our Grain Recipes, which are collected from visitor submissions and open source collections. Clearly, with over 50,000 recipes in our cookbook it is not practical to cook and test every recipe in the collection, so please take care, and double check everything before cooking that special meal and use common sense. If you spot any mistakes, let us know.


 

Armenian Barley & Yoghurt Soup Recipe

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