ARMENIAN BARLEY YOGURT SOUP

ARMENIAN BARLEY YOGURT SOUP image

Yield 6 bowls

Number Of Ingredients 9

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1/2 cup pearl barley, soaked overnight in 1 1/2 cup of diluted chicken stock.
1/2 quart Plain Yogurt, drained (see instructions)
4 cups Chicken broth
1 tablespoon each chopped parsley and shallot, in a saschet.
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 1/2 tablespoons dried/crushed mint leaves.
1 egg
1/4 cup melted butter

Steps:

DRAINING YOGURT The idea of draining yogurt is to remove much of the water, to be later replaced with more flavorable broth. Simply spread cheescloth inside a strainer, scoop in the yogurt, and suspend over a mixing bowl. Stir every few minutes until about 1/4 to 1/3 of the volumn has drained out and the yogurt is thick. Remove with a spoon and scrape remainder with a knife. SOUP PREPARATION Bring drained pearl barley to a boil, in 4 cups of Chicken broth. Insert the sachet of parsley & shallot. Simmer for 1 ½ hour, or until barley is tender. Remove saschet. Add 1 ½ teaspoons salt. Beat Yogurt and 1 egg until well blended and smooth. Pour some of the barley mixture slowly into the Yogurt mixture, stirring constantly. Then blend the two mixtures together. Melt ¼ cup butter and add 1 ½ tablespoons dried and crushed mint leaves. Mix into soup. Add ½ teaspoons sugar. This wonderful soup may be served either hot or cold.