Monday, February 23, 2009

Barley and Yogurt Soup

Serves 8

You’ll Need

· 1 cup barley

· 6 cups chicken broth

· 1 cup onion, chopped

· ¼ teaspoon butter

· 3 Tablespoons fresh mint, or 1Tablespoon dried

· 2 Tablespoons parsley, minced

· Yogurt

Place the barley and the broth in a soup kettle and cook for a few minutes.

Saute the onion in butter until it is golden and transparent.

Add to the soup kettle, together with the mint, parsley, salt and pepper.

Simmer the soup until the barley is soft.

Add a dollop of yogurt to each soup bowl.

Nutrition Facts

Kilocalories: 125
Protein: 6g
Carbohydrate: 2 0g
Fiber: 2 g
Total Fat: 2g
Saturated Fat: 1g
Cholesterol: 3mg
Sodium: 595 mg (to reduce sodium use homemade or low sodium chicken broth)

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