BARLEY SOUP

"Soup e Jo" Recipe

• 1 Cup Pearl barley
• 2.5 cups chicken broth (or 2 pieces chicken)
• 1 Bunch Parsley, Cilantro
• 3 small carrots
• 1 Small Onion
• 1 Medium potato
• 4 Tbsp Vegetable Oil
• 1 liter (33.8 fl oz) Milk

PREPARATIONS:

1- Soak the pearl barley for 2 hours.
2- Grate the Carrots and a potato.
3- Mince the Parsley and cilantro.
4- Dice the onion.
5- Boil 5 cups of water.

DIRECTIONS:

1- Put the chicken thighs in a pot, add some salt and boiling water. Cover the pot with the lid and let it simmer for 35 Minutes. (You will need the chicken broth, if you already have chicken broth skip this step)
2- Drain the soaked pearl barley and put it in a pot.
3- Add boiling water to the pot until it covers the barley.
4- Cover the pot with the lid (Make sure to crack the lid so that a little steam can escape).
5- Cook the barley at low heat for 25 to 30 minutes.
6- In a large pot pour in 2 tbsp vegetable oil and add the diced onions until translucent.
7- Add the grated carrots and potato to the pot.
8- Pour in the cooked barley to the pot.
9- Pour in 2.5 cups of chicken broth to the pot and stir well.
10- Add the herbs (Minced parsley and cilantro) to the pot, stir well and let it simmer for 10 minutes.
11- Meanwhile, boil 1 liter (33.8 oz fl) of milk.
12- Add the boiled milk to the pot and stir thoroughly.
13- Keep stirring occasionally, and let it cook until the soup thickens at low heat.

Read more about  Soup e Jo calories and nutritional facts

Persian Recipes

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