Chilled Yogurt and Barley Soup

• 1/2 cup pearl barley
• Salt
• 1 cup chopped onion
• 1 tablespoon olive oil
• 2 large eggs
• 2 tablespoons flour
• 2 cups plain whole-milk yogurt
• 2 1/2 cups low-sodium chicken broth, or as needed
• 13 cup raisins
• White pepper
• Red pepper flakes, optional
• 1 medium Kirby cucumber, peeled and diced
• 1 tablespoon chopped fresh mint leaves
• Extra-virgin olive oil, optional

1. In a small bowl, combine barley with 2 cups water.
2. Allow to soak for several hours or overnight.
3. In a medium saucepan, add barley, its soaking water and salt to taste.
4. Bring to a boil, reduce heat to low, and simmer until barley is tender, about 15 minutes.
5. Meanwhile, in a small skillet over medium heat, saute onion in olive oil until light golden.
6. If necessary, drain excess water from barley.
7. Add onions to barley and set aside.
8. Place eggs in a medium saucepan and whisk until smooth.
9. Sprinkle flour over eggs and whisk until combined and free of lumps.
10. In a mixing bowl, whisk together yogurt and 2 1/2 cups chicken broth.
11. Pour into egg mixture and stir until smooth.
12. Add barley and onions to egg mixture.
13. Stir in raisins.
14. Place pan over medium heat just until steaming and slightly thickened; do not boil.
15. Remove from heat and season with salt and white pepper to taste.
16. If desired, add pepper flakes to taste while soup is still hot.
17. Allow soup to cool, then transfer to a covered container and refrigerate until well chilled and thickened.
18. To serve, stir and adjust thickness of soup to taste with additional chicken broth.
19. Add cucumber and mint.
20. If desired, drizzle with olive oil before serving.

pearl barley, salt, onion, olive oil, eggs, flour, milk, chicken broth, raisins, white pepper, red pepper, cucumber, mint leaves, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/9451 (may not work)