Turkish Yogurt Soup Using Non Fat Yogurt Recipe
No matter whether you are the slow cooker or a person who does not have much time, my Turkish Yogurt Soup will turn out to be filling and hearty as well. Try this Turkish Yogurt Soup and you will realize the magic of this new yogurt and chicken stock combo flavored with mint. Enjoy!
Ingredients
| Barley | 1/2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Chicken stock | 3 Cup (16 tbs) | |
| Onions | 2 Medium, chopped | |
| Butter | 2 Tablespoon | |
| Mint | 1/4 Cup (16 tbs), dried | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Salt | 1 Teaspoon | |
| Plain non-fat yogurt | 2 Cup (16 tbs) |
Directions
Soak the barley in water overnight.
Drain well.
Boil the barley in the chicken stock for about 10 minutes or until tender.
Meanwhile, cook the onions in the butter until soft.
Stir the onions into the barley and stock.
Add the mint, parsley, salt and pepper.
Cover and simmer for 1 hour.
Fold in the yogurt, heat through, do not boil after adding yogurt or soup will curdle.
Drain well.
Boil the barley in the chicken stock for about 10 minutes or until tender.
Meanwhile, cook the onions in the butter until soft.
Stir the onions into the barley and stock.
Add the mint, parsley, salt and pepper.
Cover and simmer for 1 hour.
Fold in the yogurt, heat through, do not boil after adding yogurt or soup will curdle.
Chef
