Ash & Soups🌿Herbaceous & Earthy Fenugreek

Soup-E Jo (Barley Soup)

سوپ جو خامه‌ای رستورانی با مرغ و قارچ

Soup-e Jo (Barley Soup) is different than Aash-e Jo and is far creamier in taste and has no beans or sabzi. The soup is creamy and has whip cream … not exactly a healthy choice, but I think its okay to bend the rules once in awhile and eat something rich and tasty 🙂.

Prep Time
20 mins
Cook Time
1 hour 30 mins
Total Time
1 hr 50 min
Servings
6 servings
Difficulty
Easy
Soup-E Jo (Barley Soup)
The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Warm Lavash or BaguetteFresh Lemon WedgesSalad Shirazi
🌿Mastering Piyaz & Na’na Dagh

Aromatic Garnish Secret: The soul of any Persian Aash or soup is its finishing crown. Slice onions paper-thin for golden crispy piyaz dagh, and bloom crushed dried mint in warm oil with a pinch of turmeric for just 15 seconds off the heat so it stays emerald green.

Ingredients

مواد لازم
Servings Stepper
6 servings
Unit System
Prep ready: 0 of 11

Step-by-Step Instructions

طرز تهیه
1
Soak barley: It's best to soak the pearl barley for 1 to 2 hours prior to cooking. This speeds up the cooking process significantly!
2
Cook chicken and barley: In a large pot, combine the soaked barley, chicken breast, chopped onion, turmeric, salt, pepper, and 5 to 6 cups of water (or broth). Bring to a boil, then reduce heat to medium-low, cover, and simmer for about 45 to 50 minutes until the chicken is tender and barley has blossomed.
3
Shred chicken & add vegetables: Remove the chicken breast from the pot, shred it into fine pieces using two forks, and return it to the soup. Add the grated carrots and sliced mushrooms. Simmer for another 20 minutes until vegetables are tender.
4
Add creaminess: In a small saucepan, melt 2 tablespoons of butter and warm the milk or heavy cream gently. Slowly stir it into the soup pot, stirring constantly. Let it simmer gently on low heat for 15 minutes so the soup turns thick, luscious, and velvety.
5
Finish and serve: Stir in fresh lemon juice and adjust salt and pepper. Ladle into warm bowls, garnish with freshly chopped parsley and a grind of black pepper, and serve hot with crusty bread! 🙂
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