Yogurt-Barley Soup

Submitted by Aunt Cookie

"It's nothing fancy, but it's a nice, filling soup with a pleasant tart taste to it. Don't leave the parsley out...it greatly improved the taste and appearance of this soup. From Moosewood."

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 2⁄3 cup uncooked barley
• 5 cups water
• 2 tablespoons butter
• 2 cups chopped onions
• 1 medium carrot, diced
• 1 tablespoon of fresh mint, chopped or 1/2 teaspoon dried mint
• 1 1⁄2 teaspoons salt
• black pepper
• 2 cups plain yogurt
• 2 tablespoons fresh parsley, minced

directions

1. Bring the barley and water to a boil in a large pot. Simmer, covered, while proceeding with the rest of the recipe.
2. Saute the onions in the butter until translucent.
3. Add the carrots and cook, stirring frequently, until the carrots are tender.
4. Add water as necessary if the vegetables start to stick.
5. When the barley is tender, add the vegetables, mint, and seasonings to the pot.
6. Simmer for another 10 minutes.
7. Add the yogurt and parsley.
8. Carefully warm the soup on low, adding some stock if you want a thinner soup.
9. Done!