Yogurt Soup Thanabur
1 / 3 cup whole wheat or barley.
1 / 2 onion, finely chopped.
1 quart yogurt.
2 tablespoons butter.
1 / 2 teaspoon paprika.
1 tablespoon oil.
2 to 3 cups water.
1 egg.
1 tablespoon water.
Dried mint
In a 3 quart saucepan, put a 2 tablespoons water, 1 tablespoon flour and the egg.
Beat the egg with an egg beater.
Mix water with yogurt to dilute it and add the egg mixture.
Heat and stir constantly until it reaches a boil. Do not boil.
Add the barley and the salt, to taste.
Add dried mint.
Saute the onions in an oil and butter mixture until reduced.
Onions will appear clean and glossy.
Add paprika.
Add this vegetable and spice mixture to the soup.
Warm soup carefully, do not boil.
