Mint Yogurt Soup
|Water||4 Cup (64 tbs)|
|Egg bows||1⁄4 Cup (4 tbs) (Uncooked)|
|Cooking barley||1⁄4 Cup (4 tbs) (Uncooked)|
|Mint leaves||1⁄2 Teaspoon|
|Plain yogurt||1 Cup (16 tbs) (At Room Temperature)|
Bring water to a rapid boil in a heavy 2 quart saucepan.
Add salt, egg bows and barley, bring to a boil again.
Cover and simmer 30 minutes.
Melt butter in a small saucepan over medium heat until frothy and golden.
Crush dried mint leaves and stir into butter.
Add butter mixture to soup.
In a small bowl, stir yogurt until smooth.
Stir 2 cups hot soup a little at a time into yogurt.
Blend yogurt mixture into soup.
Keep warm over low heat.
Makes 6 to 8 servings.