Barley and Yogurt Soup Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Raw barley1 1⁄2 Cup (24 tbs), cooked
 Cold water1 Quart
 Yogurt2 Cup (32 tbs)
 Eggs4
 Whole wheat flour2 Tablespoon
 Chopped onion2 Tablespoon (use more if needed)
 Butter2 Tablespoon
 Salt2 Teaspoon
 Chopped fresh herbs2 Tablespoon (green such as parsley, coriander or chives)

Nutrition Facts

Serving size: Complete recipe

Calories 1686 Calories from Fat 549

% Daily Value*

Total Fat 62 g95.5%

Saturated Fat 31.7 g158.7%

Trans Fat 0 g

Cholesterol 969.2 mg

Sodium 4441.5 mg185.1%

Total Carbohydrates 223 g74.2%

Dietary Fiber 39.5 g157.9%

Sugars 25.8 g

Protein 68 g136.5%

Vitamin A 69.9% Vitamin C 20.2%

Calcium 78.6% Iron 62.2%

*Based on a 2000 Calorie diet

Directions

Stir the yogurt into the quart of cold water in a large mixing bowl. Set aside.
Beat the eggs in a large saucepan or soup pot and whisk the flour into them gradually; then whisk in the yogurt mixture.
Put the pot over a high flame; don't let it boil, but keep it simmering until it thickens slightly. Stir or whisk often.
Stir in the cooked barley, onions, butter, and salt. Sprinkle with the fresh herbs just before serving.
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