Hot Yogurt Soup with Barley and Cilantro

• 1 tablespoon extra virgin olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup barley, washed
• 3 cups chicken stock or vegetable stock
• Salt
• 1 tablespoon cornstarch
• 2 tablespoons water
• 3 cups plain lowfat yogurt
• Freshly ground pepper
• 1/2 cup chopped cilantro
• Fresh lemon juice to taste
• For garnish: paper-thin lemon slices

1. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion.
2. Cook, stirring often, until the onion is tender and beginning to color, about 10 minutes.
3. Add the garlic and the barley and stir together until the garlic smells fragrant, about 30 seconds to a minute.
4. Add the stock and salt to taste (depending on the saltiness of the stock), and bring to a boil.
5. Reduce the heat to low, cover and simmer 40 minutes, or until the barley is tender.
6. In a small bowl, combine the cornstarch and 2 tablespoons water and stir until the cornstarch is dissolved.
7. Whisk into the yogurt.
8. Off the heat, whisk this mixture into the soup.
9. Return to low heat and bring to a bare simmer, stirring.
10. Do not boil.
11. Add salt to taste and a generous amount of pepper.
12. Stir in the cilantro, and season with fresh lemon juice if desired (or squeeze a few drops over each bowl).
13. Serve hot or warm, garnished with thin rounds of lemon.

extra virgin olive oil, onion, garlic, barley, chicken, salt, cornstarch, water, yogurt, freshly ground pepper, cilantro, lemon juice, lemon slices

Taken from cooking.nytimes.com/recipes/1016440 (may not work)