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Armenian Yogurt Barley Soup
Ready in: 30-60 minutes 
Difficulty: 3/5
INGREDIENTS:
2/3 cup water
1/3 cup pearled barley
2 tablespoons plus 2 tsp. olive oil
3/4 onion, chopped
2 cups vegetable stock
1 2/3 cup plain yogurt, at room temperature, to thin
1/2 cup fresh mint, chopped
2/3 cup fresh Italian parsley, chopped
2 tablespoons fresh dill PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 teaspoons fresh dill
1/4 teaspoon paprika
DIRECTIONS:
Bring water to a boil in a heavy pot. Add barley and reduce heat to low. Cover and simmer 25-30 minutes until water has evaporated and barley is tender. Remove from heat and set aside.
Heat oil in a heavy stock pot over medium high heat. Sauté onion 4-5 minutes until soft. Add stock and bring to a boil. Add cooked barley. Remove from heat.
Stir in yogurt until mixed thoroughly. Return to heat until just heated through. Do not boil.
Add herbs and sea salt and pepper to taste. Allow to steep about 5 minutes before serving or chill. Garnish with paprika.
NUTRITION:
This Armenian Yogurt Barley Soup recipe from CDKitchen serves/makes 2
Recipe ID: 85352
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