Categories: Soups/stews 
      Yield: 8 servings 
  
      1 c  Barley                              3 tb Fresh mint OR 
      6 c  Chicken broth                       1 tb Dried mint 
      1 c  Onion                               2 tb Fresh parsley, minced 
    1/4 ts Butter                              1 ts 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