7 to 8 c. chicken stock or broth
1/2 c. pearl barley
1 lb. spinach or 1 pkg. frozen spinach
3 tbsp. cornstarch
3 tbsp. water
2 c. yogurt, plain
2 tsp. sugar
1/4 c. butter
1 med. onion, chopped
2 cloves garlic, minced
2 tbsp. fresh mint or 4 tsp. dry mint

In 3 to 4 quart pan, bring chicken stock to boil over high heat. Add barley, reduce heat, cover and simmer about one hour, until tender. Remove stems from spinach and rinse well. Slice leaves into 1/2 inch wide strips. Set aside. In a small saucepan, blend cornstarch and water over medium low heat until smooth. Stir in yogurt and sugar. Bring to a boil, stirring frequently. Remove from heat and let cool. In frying pan melt butter over medium heat. Saute onion and garlic until soft, about 10 minutes. Stir in mint. Remove from heat and set aside. Add spinach to stock and simmer for 3 minutes. Stir in yogurt mixture, bring to a boil over medium high heat and cook, stirring, for 3 more minutes. Thin soup with additional stock, if desired. Serve in bowls, spooning onion mixture over top.