Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

February 2019

Chicken Stir Fry Recipes

Salad Recipes

HoneyMustard Dressing

HoneyMustard Dressing Recipe
1 tb Dijon style mustard 2 tb Honey 3 tb Lemon juice 1/2 ts Salt 1/2 ts Freshly ground pepper ...

read more

Armenian Barley and Yoghurt Soup Recipe

Armenian Barley and Yoghurt Soup recipe and other chicken stir fry recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Armenian Barley and Yoghurt Soup recipe  PDF


1 c Barley
6 c Chicken broth
1 c Onion
1/4 ts Butter
3 tb Fresh mint OR
1 tb Dried mint
2 tb Fresh parsley, minced
1 ts Yoghurt
Contributed to the echo by: Judy Haight Originally from: The New York Times Bread and Soup Cookbook Armenian Barley and Yoghurt Soup Salt and amp freshly ground pepper to taste 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 yoghurt and continue to simmer for about 5 minutes. This soup can be served either hot or icy cold in small decorative bowls. Servings: 8

Armenian Barley and Yoghurt Soup recipe and other chicken stir fry recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
314 people have voted
Last Reviewed on 2019-02-16



Saturday, Feb 16 2019 Download & Print Armenian Barley and Yoghurt Soup recipe  PDF   Chicken Stir Fry recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Baked Chicken German Style

New Cooking Recipes

Artichoke and Oyster Souffle
Artichoke and Oyster Souffle Recipe


4 md Artichokes 1 md Lemon, halved Oyster Souffle Base Oyster Sauce See recipes for Oyster Souffle Base, and Oyster Sauce. Trim the artichokes and rub the cut ends with lemon. (This prevents o idation which can turn the ends of the artichokes brown.) Drop the artichokes into boiling salted water and cook for 30 minutes or until the bottoms are just tender and a leaf pulls out with only slight resistance. Remove the choke from the water, re form the cooked artichoke and stuff with the souffle base. Preheat your oven to 375 F. Bake for 20 minutes or until the souffle is puffed ...

Cooking Magazines: Artichoke Recipes » February 2019   Artichoke recipes RSS   New

Dish Of The Day

Bean Ham and Pasta Soup

Bean Ham and Pasta Soup Recipe
1 cup dried pinto beans rinsed and drained 2 tablespoons olive oil 1/2 pound smoked ham hocks ...
read more

Category: » Pasta Recipes

View more dishes

>