|Pearl barley||1⁄2 Cup (8 tbs)|
|Broth/2 cans bouillon and 1 can water||4 Cup (64 tbs)|
|Yogurt||2 Cup (32 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Egg||1 , well beaten|
|Butter||4 Tablespoon, melted|
|Parsley||2 Tablespoon, chopped|
Soak barley overnight in water to cover.
Combine with broth, salt and pepper.
Cook in a saucepan over low heat for 2 hours or until barley is soft.
Beat yogurt, sour cream and egg in a bowl.
Gradually add 1 cup of the soup, beating constantly to prevent curdling.
Add remaining soup, beating constantly.
Add butter and parsley.
Reheat but do not allow to boil.
Calories 352 Calories from Fat 260
% Daily Value*
Total Fat 29 g44%
Saturated Fat 17.1 g85.4%
Trans Fat 0 g
Cholesterol 129.7 mg43.2%
Sodium 1804.5 mg75.2%
Total Carbohydrates 15 g5.1%
Dietary Fiber 4.1 g16.2%
Sugars 7.5 g
Protein 9 g18%
Vitamin A 30.2% Vitamin C 21.1%
Calcium 22.1% Iron 4.8%
*Based on a 2000 Calorie diet