Amount
Ingredient
Preparation



1
cup
barley





6
cups
chicken stock





1
cup
onion





1/4
teaspoon
butter





3
tablespoons
mint

fresh or 1 tb dried



2
tablespoons
parsley

fresh, minced



1
teaspoon
yogurt, plain





Salt
&
salt and black pepper

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 yogurt and continue to simmer for about 5 minutes.