Soup-E Jo (Barley Soup)

It may be best to soak the barley for 1 to 2 hours prior to cooking the soup. This will speed up the cooking process. In a medium to large pot pour in the meat broth or water and place on stove top (medium heat). Add the barley to the water and allow it to cook for approximately 20 – 30 minutes (cover the pot while the barley is cooking). Add the grated carrot then prepare the white sauce (as described below) to add to the soup. White sauce (makes approximately 2 cups): In a small pot pour in the flour and while stirring gradually pour the milk into the pot. Once the flour is completely dissolved in the milk place it on the stove (on medium heat) and stir constantly. Once the mixture begins to thicken add some salt, pepper, and the butter. Note: I used only 80 grams of butter, but you can choose to use a little less or a little more. Once it comes to a boil remove the pot from the heat and pour in 100 grams of whip cream and stir. Now once the white sauce is ready you want to add the sauce to the soup and stir the contents together. You want to let the soup cook on medium-low heat until it thickens a bit and is ready. Add some salt and pepper to the soup as needed/desired. I recommend letter the soup cook for 2-3 hours on medium-low heat. Once the soup is ready you can add the additional 100 grams of whip cream after removing from the stove top. Note: I only added part of the whip cream… and the soup was still rich and creamy. You can also add a bit of cilantro or parsley to the soup at the very end :D. Edit