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1
In a small bowl, combine barley with 2 cups water.
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2
Allow to soak for several hours or overnight.
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3
In a medium saucepan, add barley, its soaking water and salt to taste.
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4
Bring to a boil, reduce heat to low, and simmer until barley is tender, about 15 minutes.
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5
Meanwhile, in a small skillet over medium heat, saute onion in olive oil until light golden.
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6
If necessary, drain excess water from barley.
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7
Add onions to barley and set aside.
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8
Place eggs in a medium saucepan and whisk until smooth.
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9
Sprinkle flour over eggs and whisk until combined and free of lumps.
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10
In a mixing bowl, whisk together yogurt and 2 1/2 cups chicken broth.
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11
Pour into egg mixture and stir until smooth.
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12
Add barley and onions to egg mixture.
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13
Stir in raisins.
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14
Place pan over medium heat just until steaming and slightly thickened; do not boil.
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15
Remove from heat and season with salt and white pepper to taste.
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16
If desired, add pepper flakes to taste while soup is still hot.
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17
Allow soup to cool, then transfer to a covered container and refrigerate until well chilled and thickened.
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18
To serve, stir and adjust thickness of soup to taste with additional chicken broth.
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19
Add cucumber and mint.
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20
If desired, drizzle with olive oil before serving.
