|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.