Turkish Yogurt Soup Using Non Fat Yogurt
|Barley||120 Milliliter (1/2 Cup)|
|Water||240 Milliliter (1 Cup)|
|Chicken stock||720 Milliliter (3 Cups)|
|Onions||2 Medium, chopped|
|Butter||30 Milliliter (2 Tablespoon)|
|Fresh mint/1 tablespoon dried mint||60 Milliliter, chopped (About 1/4 Cup)|
|Fresh parsley||120 Milliliter, chopped (1/2 Cup)|
|Salt||1 Teaspoon (5 Milliliter, To Taste)|
|White pepper||1 Pinch (To Taste)|
|Plain non-fat yogurt||480 Milliliter (2 Cups)|
|Fresh mint/1 tablespoon dried mint||60 Milliliter, chopped (1/4 Cup)|
|Fresh parsley||120 Milliliter, chopped|
Soak the barley in water overnight.
Boil the barley in the chicken stock for about 10 minutes or until tender.
Meanwhile, cook the onions in the butter until soft.
Stir the onions into the barley and stock.
Add the mint, parsley, salt and pepper.
Cover and simmer for 1 hour.
Fold in the yogurt, heat through, do not boil after adding yogurt or soup will curdle.