Appetizers / Soups / Salads

Hot Yogurt and Barley Soup is for Soup.

Hot Yogurt and Barley Soup takes 15 minutes to prepare.

Hot Yogurt and Barley Soup takes 30 minutes to cook.

Hot Yogurt and Barley Soup makes 4 servings.

The ingredients for Hot Yogurt and Barley Soup are:

1/2 cup pearled barley (uncooked)
1 large onion, finely chopped
1 scant cup nonfat, plain, Greek yogurt
3/4 teaspoon dried mint
1 large egg white
4 cups low sodium chicken broth
2 tablespoons olive oil
2 1/2 - 3 cups reserved cooking liquid

Optional (not included in Nutritional Info)
1/3 ounce fresh mint, chopped
1/4 ounce flat-leaf parsley, chopped
1 scallion, thinly sliced
Freshly ground black pepper

Here is how you make Hot Yogurt and Barley Soup:

Bring the broth and barley to a boil in a large saucepan. Simmer until the barley is tender but still a bit chewy. (About 15-20 minutes.)While the barley is cooking, saut? the onion and dried mint in the olive oil. Use medium-low heat and cook until the onions are soft. Add them to the cooked barley.Whisk together the egg white and yogurt in a large bowl. Stir the hot broth into the mixture one ladleful at a time to warm it and keep it from curdling. When the yogurt mixture is warm, add it to the rest of the barley and broth.Return the assembled soup to the stove on medium heat, stirring constantly until it just comes to a light simmer. Don't let it come to a boil or the eggs or yogurt may curdle.Remove the soup from the heat, adjust seasoning, and stir in any of the optional herbs.Serving Size:?makes four 10-12 ounce bowls

The nutritional information for Hot Yogurt and Barley Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 214.5

• Total Fat: 7.1 g
• Cholesterol: 0.0 mg
• Sodium: 113.2 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 4.5 g
• Protein: 11.5 g