Recipe: Yogurt Barley Soup

Recipe: Yogurt Barley Soup

Emily Han
Feb 20, 2009

A recent meal at an Armenian restaurant inspired this recipe for yogurt barley soup. Creamy without being heavy, the zesty yogurt provides a nice balance to nutty and chewy barley. When the barley is cooked ahead of time, the soup is a snap to put together, and it can be served hot or cold. This one is definitely going into our comfort food repertoire.

Yogurt Barley Soup

Serves 4

  • 2 tablespoons


  • 1

    medium white or yellow onion, finely chopped

  • 1 1/2 cups

    cooked pearl barley

  • 1 tablespoon

    finely chopped fresh parsley, plus more sprigs for garnish

  • 1 teaspoon

    dried mint

  • 1 teaspoon


  • Freshly ground black pepper

  • 3 1/2 cups

    vegetable stock

  • 1 1/2 cups

    plain yogurt, room temperature

  • Sweet paprika for garnish (optional)

Melt butter in a large saucepan over medium-low heat. Add onion and sauté until translucent.

Add barley, parsley, mint, salt, and pepper and stir to coat.

Add vegetable stock and bring to a boil.

Remove from heat and stir in yogurt. If soup is too cool after the addition of the yogurt, you can gently heat it through, but don't boil it or the yogurt will curdle.

Serve hot or chilled. Garnish with parsley and paprika, if desired.

Related: Tip: Use Yogurt for a Creamy Soup

(Image: Emily Ho)

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