Barley and Yogurt Soup
|Raw barley||1 1⁄2 Cup (24 tbs), cooked|
|Cold water||1 Quart|
|Yogurt||2 Cup (32 tbs)|
|Whole wheat flour||2 Tablespoon|
|Chopped onion||2 Tablespoon (use more if needed)|
|Chopped fresh herbs||2 Tablespoon (green such as parsley, coriander or chives)|
Stir the yogurt into the quart of cold water in a large mixing bowl. Set aside.
Beat the eggs in a large saucepan or soup pot and whisk the flour into them gradually; then whisk in the yogurt mixture.
Put the pot over a high flame; don't let it boil, but keep it simmering until it thickens slightly. Stir or whisk often.
Stir in the cooked barley, onions, butter, and salt. Sprinkle with the fresh herbs just before serving.