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 low-fat yogurt
• Freshly ground pepper
• 1/2 cup chopped cilantro
• Fresh lemon juice to taste
• For garnish: paper-thin lemon slices

1. 1. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Stir often, until the onion is tender and beginning to color, about 10 minutes. Add the garlic and the barley, and stir together until the garlic smells fragrant, about 30 seconds to a minute. Add the stock and salt to taste, and bring to a boil. Reduce heat to low, cover and simmer 40 minutes or until the barley is tender.
2. 2. In a small bowl, combine the cornstarch and two tablespoons water, and stir until the cornstarch is dissolved. Whisk into the yogurt. Remove soup from heat, and whisk in this mixture. Return to low heat and bring to a bare simmer, stirring. Do not boil. Add salt to taste and a generous amount of pepper. Stir in the cilantro, and season with fresh lemon juice if desired (or squeeze a few drops over each bowl). Serve hot or warm, garnished with thin rounds of lemon.
3. Yield: Serves four to six
4. Advance preparation: The soup can be made a day ahead (though it's best freshly made), but don't stir in the cilantro or the lemon juice until just before serving. Be sure to reheat gently.

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

Taken from www.epicurious.com/recipes/member/views/hot-yogurt-soup-with-barley-and-cilantro-50015958 (may not work)