Armenian Barley Yogurt Soup

1. 1

   DRAINING YOGURT

2. 2

   The idea of draining yogurt is to remove much of the water, to be later replaced with more flavorable broth.

3. 3

   Simply spread cheescloth inside a strainer, scoop in the yogurt, and suspend over a mixing bowl. Stir every few minutes until about 1/4 to 1/3 of the volumn has drained out and the yogurt is thick. Remove with a spoon and scrape remainder with a knife.

4. 4

   SOUP PREPARATION

5. 5

   Bring drained pearl barley to a boil, in 4 cups of Chicken broth. Insert the sachet of parsley & shallot. Simmer for 1 1/2 hour, or until barley is tender.

6. 6

   Remove saschet.

7. 7

   Add 1 1/2 teaspoons salt.

8. 8

   Beat Yogurt and 1 egg until well blended and smooth.

9. 9

   Pour some of the barley mixture slowly into the Yogurt mixture, stirring constantly. Then blend the two mixtures together.

10. 10

    Melt 1/4 cup butter and add 1 1/2 tablespoons dried and crushed mint leaves. Mix into soup.

11. 11

    Add 1/2 teaspoons sugar.

12. 12

    This wonderful soup may be served either hot or cold.

* Per serving · 4 servings · Values may vary.

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