Yogurt Barley Soup

Ingredients:

• 2 cup Water
• 1/3 cup Pearl barley
• 21⁄2 tbsp Olive oil
• 3⁄4 Onion, chopped
• 2 cup Vegetable stock
• 12/3 cup Plain yogurt, at room temperature
• 2/3 cup Fresh parsley, chopped
• 1⁄2 cup Fresh mint, chopped
• 1⁄4 tsp Paprika
• 21⁄2 tbsp Fresh dill
• Sea salt and pepper to taste

Directions:

1. Bring water to a boil in a heavy pot. Add barley and reduce heat to low. Cover and simmer 20-30 minutes until water has evaporated and barley is tender. Remove from heat and set aside.
2. Heat oil in a heavy stock pot over medium heat. Sauté onion 4-5 minutes until soft. Add stock and bring to a boil, add cooked barley and remove from heat.
3. Stir in yogurt until mixed thoroughly to thin. Return to heat until just heated through. DO NOT BOIL.
4. Add herbs, sea salt and pepper to taste. Allow to steep about 5 minutes before serving. Garnish with paprika.

Notes:

Nutritional information per serving: Protein 9.3g Total fat 11.8g Carbohydrates 15.5g Calories 203 Sodium 253mg Cholesterol 0mg