Armenian Barley and Yoghurt Soup

1. The New York Times Breadi and Soup Cookbook Armenian Barleyi and Yoghurt Soup Salti & freshly ground pepper to taste Place the barley and the broth in a soup kettle and cook for a few minutes.
2. Peeli and chop the onion; saute in butter until it is golden and transparent.
3. Add to the soup kettle, together with the mint, parsley, salt and pepper.
4. Simmeri the soup until the barley is soft.
5. Stiri in the yoghurt and continue to simmer for about 5 minutes.
6. This soup can be served either hot or icy cold in small decorative bowls.