Family recipe ❤️ Turkish yogurt soup with toasted barley, shallots and mint Recipe: 1 Tbsp butter 2 large shallots, finely chopped 1/4 cup pearl barley 3/4 tsp kosher salt 2 cups chicken stock 2 cups Labneh ( or very thick Greek yogurt) 1 egg 2 tsp fresh mint, finely chopped ( 2 tsp dried mint) In a medium heavy pot, melt the butter on medium heat. Add in the shallots and sauté for a minute or two. Add the barley and toast for about 2 minutes, stirring often. Pour in the chicken stock and salt. Stir and bring to a boil. Reduce the heat, cover the pot with a lid and simmer for 20-25 minutes, or until barley is tender. (Less time If you like your barley Al-dente) While soup is simmering, combine the Labneh or yogurt and the egg, in a large bowl, until mixed well and texture is creamy. Shut the heat off on the soup. To temper the yogurt, with a ladle, pour in 1/2 a cup of the hot broth into the yogurt and egg mixture and stir well. This will prevent the egg from scrambling in the hot soup. Now, slowly spoon in the yogurt mixture into the hot broth in the pot, constantly stirring. Sprinkle in the mint and combine well. Serve warm, or allow to cool to room temperature before serving. #yogurt #greekyogurt #labneh #kefir #soup #recipe #souprecipe #healthyrecipes #barley #mint #shallots #chickenstock #endofsummer #fall #familyrecipe #turkishyogurt #bowlandapron #delish #yummy #cookingathome #learntocook #instafoodie