Yogurt Soup
(Yayla Chorbasi)
Anita Donohoe

1 cup pearl barley
6 cups broth (beef is best but chicken will do)
2 chopped onions
4 cups whole yogurt (not low-fat)
1 stick unsalted butter (1/4 lb.)
1 cup finely chopped mint and parsley (1/2 cup each but cut together to blend flavors)
salt and pepper to taste

Soak the barley overnight in good water (tap water will impart a chlorine taste). Drain and boil until tender in the broth. Saute' the onion in the butter over a medium heat until colorless, then add it to the barley broth. Add the mint & parsley, salt and pepper to taste.

Simmer for 1 1/2 hours. Stir the yogurt smooth with a spoon, then add it to the soup. Stir until well-blended, remove from heat and serve with a nice hunk of good bread.