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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring the barley and water to a boil in a large pot. Simmer, covered, while proceeding with the rest of the recipe. | 2. Saute the onions in the butter until translucent. | 3. Add the carrots and cook, stirring frequently, until the carrots are tender. | 4. Add water as necessary if the vegetables start to stick. | 5. When the barley is tender, add the vegetables, mint, and seasonings to the pot. | 6. Simmer for another 10 minutes. | 7. Add the yogurt and parsley. | 8. Carefully warm the soup on low, adding some stock if you want a thinner soup. | 9. Done! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
barley	2/3	cup	uncooked	469.3333	103.6267	13.2133	1.5467
water	5	cups		0.0	0.0	0.0	0.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	2	cups	chopped	128.0	29.888	3.52	0.32
carrot	1		diced	25.01	5.8438	0.5673	0.1464
mint	1	tablespoon	chopped	2.508	0.4794	0.1875	0.0416
salt	1 1/2	1/2		-	-	-	-
black pepper				-	-	-	-
plain yogurt	2	cups		-	-	-	-
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.