2. Chicken and Barley Soup with Yoghourt

• 1 large onion, chopped
• 2 tablespoons butter
• 1 litre (

Fry the chopped onion in butter in a large saucepan until soft. Add the chicken stock (made with stock cubes if necessary) and bring to the boil.

Add the soaked and drained barley to the boiling stock and simmer over low heat for ¾ to 1 hour, or until the barley has swelled enormously and is soft. Add chopped parsley, and season to taste with salt and white pepper.

Beat the yogh