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Recipe Name: Armenian Barley And Yoghurt Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

1 Cup(s) Barley
6 Cup(s) Chicken broth
1 Cup(s) Onion
1/4 Teaspoon(s) Butter
3 Tablespoon(s) Fresh mint OR
1 Tablespoon(s) Dried mint
2 Tablespoon(s) Fresh parsley, minced
1 Teaspoon(s) yoghurt
Contributed to the echo by: Judy Haight Originally from: The New York
Times Bread and Soup Cookbook Armenian Barley and Yoghurt Soup Salt &
freshly ground pepper to taste Place the barley and the broth in a
soup kettle and cook for a few minutes. Peel and chop the onion; saute
in butter until it is golden and transparent. Add to the soup kettle,
together with the mint, parsley, salt and pepper. Simmer the soup
until the barley is soft. Stir in the yoghurt and continue to simmer
for about 5 minutes. This soup can be served either hot or icy cold in
small decorative bowls. Servings: 8 From Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 127
Calories From Fat: 14
Total Fat: 1.5g
Cholesterol: <1mg
Sodium: 554.6mg
Potassium: 263.8mg
Carbohydrates: 22.2g
Fiber: 4.3g
Sugar: 1.6g
Protein: 6.4g

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