January 2007
Tanabar Yogurt Barley Soup
 

4 TBS unsalted butter
1 tsp. olive oil
1 cup onion, chopped into 1/8-inch cubes
¾ cup barley, soaked overnight in 1 quart water
4–5 cups chicken stock
3 cups plain yogurt
1 large egg
¾ cup fresh flat leaf parsley, finely chopped
½ cup fresh mint, finely chopped
Salt and pepper, to taste

In a large non-reactive saucepan, melt 3 tablespoons of the butter in the olive oil over moderate heat. Add onion and cook until very soft, about 7 minutes. Drain the barley, rinse, and drain again. Add to the saucepan with 4 cups of chicken stock. Bring to a simmer and cook over low heat until the barley is tender, about 50 minutes.

In a medium bowl, whisk the yogurt with the egg until smooth and slowly stir into the soup so that the egg does not curdle. Cook over low heat for 10 minutes until thickened, but do not let it boil. Add additional stock if too thick.

In a small skillet, melt the remaining 1 tablespoon butter over medium heat. Add the parsley and mint and sauté 1 minute until wilted. Stir the herbs into the soup and cook 2 minutes to blend the flavors. Season with salt and pepper to taste.