Barley soup with yogurt

Description

Wonderful, very interesting soup. With yogurt and mint - I like it! Ate it with great pleasure. A recipe from some cooking magazine.

Ingredients

Parsley
Saffron
Olive oil

2 Tbsp
Yogurt

500 g
Onion

1 piece
Chicken wings

8 piece
Pearl barley

1 cup
Mint
Salt
Pepper white

Cooking

From chicken wings or frames, boil broth in 2.5 l of water. Remove the chicken meat from the bones, finely chop and return to broth. Sauté onion in oil until soft (about 5 minutes). Put in the broth.

Bring to a boil and stir in barley. The original recipe suggested to take 1 Cup of barley, but I think with so many is just a mess. I took 1/2 Cup and the soup was liquid.

Add mashed fingers saffron. Simmer until cooked barley (about 45 minutes).

Add herbs, salt and pepper. Remove from heat and let stand, covered for 10 minutes.

Before serving with a fork or whisk whip the yogurt with 1 ladle of the liquid from the soup.

Pour the yogurt mixture into the pan, whisking continuously with a whisk or fork so that the yogurt does not curdle. Heat up well but do not boil. Serve immediately.

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