Moosewood: Yogurt-Barley Soup

[Guest guest]

* Exported from MasterCook *

 

Yogurt-Barley Soup

 

Recipe By : New Recipes from Moosewood Restaurant, page 14

Serving Size : 4 Preparation Time :0:00

Categories : Middle Eastern Moosewood

Soups And Stews Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup uncooked barley *

5 cups Vegetable Stock** or water

2 tablespoons butter

2 cups onions -- chopped

1 medium carrot -- diced

1 tablespoon fresh mint (1/2 teaspoon dried) -- chopped

1 1/2 teaspoons salt

black pepper to taste

1 cup plain yogurt

2 tablespoons fresh parsley -- minced

 

Combine the barley and stock or water in a soup pot and bring to a boil. Simmer

the barley, covered, while preparing the vegetables in a separate pan.

 

Sauté the onions in the butter until translucent. Add the carrots and continue

to cook, stirring frequently, until the carrots are tender. Add a little water

if necessary to prevent the vegetables from sticking.

 

When the barley is tender, add the vegetables, mint and seasonings to the soup

pot. Simmer for an additional 10 minutes, then stir in the yogurt and parsley,

Carefully warm the soup on low heat, adding more stock if it is too thick.

 

This soup tastes even better the next day, but reheat it gently, or the yogurt

will curdle. As the barley cooks and later as it cools, it releases starch which

thickens the soup. If the soup becomes too thick, add more stock or water to

think it.

 

Yogurt Barley soup works well as part of a Middle Eastern-style array of foods -

olives, tomatoes, hard-boiled eggs, and pita with spreads.

 

* 2 1/2 cups of cooked barley and 3 cups of stock or water may be substituted

for the uncooked barley.

 

** Vegetable Stock recipe entered separately

 

- - - - - - - - - - - - - - - - - -