Hot Yogurt Soup with Barley and Cilantro

1. 1

   Heat the olive oil in a large, heavy soup pot over medium heat and add the onion.

2. 2

   Cook, stirring often, until the onion is tender and beginning to color, about 10 minutes.

3. 3

   Add the garlic and the barley and stir together until the garlic smells fragrant, about 30 seconds to a minute.

4. 4

   Add the stock and salt to taste (depending on the saltiness of the stock), and bring to a boil.

5. 5

   Reduce the heat to low, cover and simmer 40 minutes, or until the barley is tender.

6. 6

   In a small bowl, combine the cornstarch and 2 tablespoons water and stir until the cornstarch is dissolved.

7. 7

   Whisk into the yogurt.

8. 8

   Off the heat, whisk this mixture into the soup.

9. 9

   Return to low heat and bring to a bare simmer, stirring.

10. 10

    Do not boil.

11. 11

    Add salt to taste and a generous amount of pepper.

12. 12

    Stir in the cilantro, and season with fresh lemon juice if desired (or squeeze a few drops over each bowl).

13. 13

    Serve hot or warm, garnished with thin rounds of lemon.

* Per serving · 4 servings · Values may vary.