A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Armenian Yogurt Barley Soup
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- #85352
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2/3 cup water
1/3 cup pearled barley
2 tablespoons olive oil, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 teaspoons 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. Saute 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.
added by
bettyboop
nutrition data
558 calories, 25 grams fat, 69 grams carbohydrates, 18 grams protein per serving.
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