Yogurt Soup (Tanabour) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3-4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 C chopped onion | 1/4 C butter | 1 qt chicken broth |
| 1-1/2 C cooked barley (cooked according to pkg. directions) | 1 C yogurt or more | 1/4 C dried mint, crushed |
| 1 | Saute onion in large pan along with butter until golden. Stir in chicken broth and cooked barley and bring to boil. Reduce heat to a simmer. When ready to serve, add yogurt and mint. Heat through, stirring to prevent curdling. Soup may also be covered and refrigerated and served cold. |