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ARMENIAN BARLEY AND YOGHURT SOUP



Ingredients:
1 Cup(s) Finely diced red onion
6 Cup(s) Venison; cubed
1 Cup(s) Onion
1/4 Teaspoon(s) Whole almonds
3 Tablespoon(s) Fresh mint OR
1 Tablespoon(s) Dried mint
2 Tablespoon(s) Fresh parsley, minced
1 Teaspoon(s) Yoghurt
Directions: Place the barley and the broth in a soup kettle and cook for a few minutes. Peel and chop the onion; saute in butter until it is golden and transparent. Add to the soup kettle, together with the mint, parsley, salt and pepper. Simmer the soup until the barley is soft. Stir in the yogurt and continue to simmer for about 5 minutes. This soup can be served either hot or icy cold in small decorative bowls. Servings: 8
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