Yogurt-barley soup

6 servings

Ingredients

Quantity Ingredient
4 tablespoons Butter
1 teaspoon Olive oil
1 large Yellow onion(s) finely chopped (1 cup)
¾ cup Barley soaked overnight in
1 quart Water
4 cups (to 5 cups) chicken stock
3 cups Yogurt
1 large Egg
¾ cup Flat-leaf parsley finely chopped
½ cup Mint, finely chopped
Salt

Directions

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.

Food and Wine Collector's Issue: The Only Entertaining Guide You'll Need May 1995

Submitted By DIANE LAZARUS On 06-08-95

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