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Yogurt Soup Recipe
|Pearl barley||1⁄2 Cup (8 tbs)|
|Broth/2 cans bouillon and 1 can water||4 Cup (64 tbs)|
|Yogurt||2 Cup (32 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Egg||1 , well beaten|
|Butter||4 Tablespoon, melted|
|Parsley||2 Tablespoon, chopped|
Calories 352 Calories from Fat 260
% Daily Value*
Total Fat 29 g44%
Saturated Fat 17.1 g85.4%
Trans Fat 0 g
Cholesterol 129.7 mg
Sodium 1804.5 mg75.2%
Total Carbohydrates 15 g5.1%
Dietary Fiber 4.1 g16.2%
Sugars 7.5 g
Protein 9 g18%
Vitamin A 30.2% Vitamin C 21.1%
Calcium 22.1% Iron 4.8%
*Based on a 2000 Calorie diet
Combine with broth, salt and pepper.
Cook in a saucepan over low heat for 2 hours or until barley is soft.
Beat yogurt, sour cream and egg in a bowl.
Gradually add 1 cup of the soup, beating constantly to prevent curdling.
Add remaining soup, beating constantly.
Add butter and parsley.
Reheat but do not allow to boil.