Yogurt Soup With Mint
1/4 cup pearl barley
6 cups chicken broth
3 cups unflavored yogurt
2 tablespoons minced onion
3/4 teaspoon salt
1/2 cup finely chopped fresh mint
Ground black pepper
Place the pearl barley in a small bowl. Add water to cover and soak overnight. The next day, drain the barley in a strainer, and rinse well.
Put the barley into a medium sized saucepan. Add the chicken broth and the minced onion. Bring it to a boil, lower heat and simmer for 15 minutes or until the barley is tender.
While the barley is cooking, chop the mint. Use only the tender leaves. (For this recipe,
do not use dried mint.)
When the barley is tender, remove it from the heat. Add the mint leaves. Let the mixture cool to room temperature.
Add the yogurt, and stir until the soup is smooth. Add the salt and pepper to taste. Serve the soup icy cold.
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