Armenian Barley and Yogurt Soup

• 1 cup pearl barley
• 6 cups chicken broth
• 1 cup onions
• 1/4 teaspoon butter
• 3 tablespoons mint leaves fresh or 1 tb dried
• 2 tablespoons parsley leaves fresh, minced
• 1 teaspoon yogurt, plain
• 1 x salt and black pepper freshly ground pepper to taste

1. Place the barley and the broth in a soup kettle and cook for a few minutes.
2. Peel and chop the onion; saute in butter until it is golden and transparent.
3. Add to the soup kettle, together with the mint, parsley, salt and pepper.
4. Simmer the soup until the barley is soft.
5. Stir in the yogurt and continue to simmer for about 5 minutes.

pearl barley, chicken broth, onions, butter, mint leaves fresh, parsley, yogurt, salt

Taken from recipeland.com/recipe/v/armenian-barley-yogurt-soup-3364 (may not work)