*  Exported from  MasterCook  *

                            Yogurt-Barley Soup

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

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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