Armenian Yogurt Barley Soup - 22.1g Carbs, 3.7g Fiber, 6.9g Sugar
From: www.nubella.com
Servings: 6
Preparation Time: 10 min.
Cooking Time: 35 min.
1 cup water
1/2 cup pearled barley
1/4 cup olive oil
1 onion\cooked, chopped
3 cup vegetable stock
2-1/2 cups plain yogurt, at room temperature, to thin
3/4 cup fresh mint, chopped
1 cup fresh Italian parsley, chopped
1/4 cup fresh dill
1/2 tsp paprika
Bring water to a boil in a heavy pot. Add barley and reduce heat to
low. Cover and simmer 25-30 minutes until water has evaporated and
barley is tender. Remove from heat and set aside.
Heat oil in a heavy stock pot over medium high heat. Saute onion
4-5 minutes until soft. Add stock and bring to a boil. Add cooked
barley. Remove from heat.
Stir in yogurt until mixed thoroughly. Return to heat until just
heated through. Do not boil. Add herbs and sea salt and pepper
to taste. Allow to steep about 5 minutes before serving or chill.
Garnish with paprika.
Per Serving:
224 Calories, 13.6g Fat, 55% Calories from fat, 6.5g Protein,
13mg Cholesterol, 22.1g Carbs, 3.7g Dietary Fiber, 6.9g Sugar,
13.6g Total Fat, 3.6g Sat Fat, 7.8g Mono Fat, 2.3g Poly Fat,
55% Calories from Fat, 194.4mg Sodium,
Exchanges:
0.4 Milk, 0.7 Vegetable, 0 Fruit, 0 Bread,
0 Other Carbohydrates/Sugar, 0 Lean Meat, 0 Fat