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Add a photoServings: 8
Ingredients
- 1 c. Barley
- 6 c. Chicken broth
- 1 c. Onion
- 1/4 tsp Butter
- 3 Tbsp. Fresh mint Or possibly
- 1 Tbsp. Dry mint
- 2 Tbsp. Fresh parsley, chopped
- 1 tsp Lowfat yoghurt
Directions
- Armenian Barley and Lowfat yoghurt Soup Salt & freshly grnd pepper to taste Place the barley and the broth in a soup kettle and cook for a few min. Peel and chop the onion; saute/fry in butter till it is golden brown and transparent. Add in to the soup kettle, together with the mint, parsley, salt and pepper. Simmer the soup till the barley is soft. Stir in the lowfat yoghurt and continue to simmer for about 5 min. This soup can be served either warm or possibly icy cool in small decorative bowls.
- Servings: 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 8 servings | |
| Calories 110 | |
| Calories from Fat 6 | 5% |
| Total Fat 0.64g | 1% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 285mg | 12% |
| Potassium 250mg | 7% |
| Total Carbs 22.01g | 6% |
| Dietary Fiber 5.0g | 17% |
| Sugars 1.0g | 1% |
| Protein 4.54g | 7% |
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