Mushroom Barley Soup with Yogurt

Adapted from the New York Times: Recipes for Health. This soup is Middle Eastern in origin, hence the yogurt, but has a distinctive spin with the hearty flavor of garlic and mushroom. It tastes amazing hot or cold. The cornstarch is used to stabilize the yogurt so that it doesn't curdle when it cooks.

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Ingredients

1 T olive oil
1 medium onion, finely chopped
3 portabello mushroom caps, chopped
2 large garlic cloves, minced
1/2 cup barley
3 cups vegetable stock
1 T cornstarch
2 T water
3 cups plain low-fat yogurt
1/2 cup fresh chopped cilantro
salt and pepper to taste

Instructions

1) Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Stir often, and when the onion is tender and translucent, add the mushroom. Cook until the mushroom and onion are beginning to color, about 5 minutes more.
2) Add the garlic and the barley, and stir together until the garlic smells fragrant, about 30 seconds to a minute.
3) Add the stock and bring to a boil. Reduce heat to low, cover and simmer 40 minutes or until the barley is tender.
4) In a small bowl, combine the cornstarch and two tablespoons water, and stir until the cornstarch is dissolved. Whisk into the yogurt.
5) When the barley is tender, remove soup from heat, and whisk in the yogurt mixture. Return to low heat and bring to a bare simmer, stirring. Do not boil.
6) Add salt to taste and a generous amount of pepper. Stir in the cilantro and serve.