Yogurt Soup(Spaas) - cooking recipe

Ingredients

1/2 c. barley, cooked in 1 1/2 c. water
1 onion
6 eggs
3 c. chicken broth
3 c. yogurt
3 Tbsp. flour
1 tsp. thyme
1 Tbsp. fresh chopped dill (a little less if dried)
1 Tbsp. ground coriander
salt and pepper to taste

Preparation

Saute the barley and onion in butter.
Mix together the eggs, chicken broth, yogurt and flour; add to saute.
To this, add the remaining spices.
Cook until piping hot; don't let it curdle. Finally, add mint and the juice of 1 lemon.
Best chilled, but also good hot.
Serves 6.