Soup-e Jo - Barley Soup
Soup-e Jo or Barley Soup is one of those things, that make you enjoy the colder months. This creamy soup, with the earthiness of mushrooms and the freshness of lemon, is just so comforting. The barley makes it nice and filling, so you can easily prepare this for lunch or dinner. It takes some time to simmer, but the active prep time is short and sweet.
I believe there are similar recipes to this one widely spread across different cultures and cuisines. This just proves to me how delicious barley soup is. Read on to try it for yourself.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 15min
Cook: 1h
Total: 1h 15min
Ingredients (serving 4)
1.9l / 8 cups water
1.2l / 5 cups milk (+120ml / 1/2 cup for slurry)
200g / 1 cup barley
250g / 8oz chestnut mushrooms (you can add any mushrooms you like)
1 medium-sized carrot
60ml / 1/4 cup double cream
1/2 tbsp plain flour (for slurry)
1/4 tsp black pepper
Salt to taste
Fresh lemon juice to taste
Fresh parsley to garnish
Method of preparing Soup-e Jo
Cook the barley
Wash the barley and transfer it to the pot you want to cook the soup in. Add the water and bring it to a boil. Season with salt (I used 1/4 tsp) and black pepper. Let the barley simmer for 30 minutes. Skim off any foam, that builds on the surface. Add more hot water, if needed.
Chop the veg
In the meantime peel the carrot and finely chop it: Slice it lengthwise, then chop the slices in long sticks. Then chop the long sticks into fine cubes.
Brush the mushrooms, if needed. Finely slice them.
Let the veg simmer
Once the barley has been simmering for 30 min, add the carrots and mushrooms and stir them in. Put on the lid and let the veg simmer together with the barley for 10 minutes over low to medium heat.
Add the milk
Then add the 1.2l / 5 cups milk and allow the soup to come to a simmer once more.
Combine the 120ml / 1/2 cup milk with the plain flour to make a slurry. Once the soup is simmering, add the slurry and stir until the soup thickens.
Finishing touches
Now add the cream. If you want the soup to be lower in calories, you can skip this step. Taste the soup and add more black pepper and salt, if needed.
Finely chop the parsley and sprinkle it over the soup when serving. Serve the Soup-e Jo with fresh lemon juice to season, if desired. Enjoy!
I’d love to see your Soup-e Jo! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
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