Yogurt-Barley Soup

Ingredient -

- 4 tablespoons Butter
- 1 teaspoon Olive oil
- 1 large Yellow onion(s) -- finely chopped (1 cu
- 3/4 cup Barley -- soaked overnight in
- 1 quart Water
- 4 cups (to 5 cups) -- chicken stock
- 3 cups Yogurt
- 1 large Egg
- 3/4 cup Flat-leaf parsley -- finely chopped
- 1/2 cup Mint -- finely chopped,Salt

Preparation Method

1. In a large, heavy, nonreactive saucepan, melt 3 tbs butter in the olive oil over moderate heat. Add the onion and cook until very soft, about 7 minutes.

2. Drain the barley, then rinse and drain again. Add it to the saucepan with 4 cups of chicken stock. Bring to a simmer and cook over low heat until the barley is tender, about 50 minutes.

3. In a medium bowl, whisk the yogurt with the egg until smooth. Stir it into the soup. Cook over low heat for 10 minutes; do not boil. Add more stock if the soup is too thick.

4. Meanwhile, in a small skillet, melt the remaining 1 tbs butter over moderate heat. Add the parsley and mint and cook until wilted, about 1 minute . Stir the herbs into the soup and simmer for 2 minutes to blend the flavors. Season with salt. Serve warm or cold.

Can be refrigerated for up to 5 days. Reheat carefully over very low heat to avoid curdling the yogurt. Thin with more chicken stock if desired.

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