It is fall and the weather is changing, it’s either cold or raining and that means the boys come home sneezing or coughing. That gives me an excuse for making more soups. I love soups in general and sometimes I feel I never get sick of eating soup on daily basis, but that is not the case with the rest of my family.This soup is very famous in Iran and you will find it in every restaurant, it might have more vegetables, mushrooms, tomato, cabbage and tomato paste that makes it red. I have to admit that this soup is one of my favorites, try it and you will love it too.! 🙂
Barley is a very healthy grain and has some impressive health benefits. Although barley may not be as popular as other whole grains such as oats, wheat and quinoa, but it actually is one of the oldest consumed grain in the world and is still used in many European, African and Middle Eastern countries. Barley is loaded with fiber, vitamins, minerals and antioxidants. One-cup serving of cooked barley has less calories, but more fiber, than an equal serving of quinoa, brown rice, amaranth, sorghum, millet or wild rice.
Ingredients
- 1 cup barley pearls
- 5 cups chicken stock
- 2 cups full fat milk
- 3 tablespoons butter
- 1 small onion minced
- 2 medium carrots grated
- 2 tablespoons parsley (finely chopped)
- 1 tablespoon cilantro (finely chopped)
- salt and pepper to taste
- Lemon wedges (optional)
Instructions
- Place barley in a bowl, wash it3 times then soak in hot water for 1 hour.
- Place a large pot over medium high heat, place butter in the pot add minced onion and saute for 2 minutes, add barley and saute for 2 minutes, add chicken stock and a bit of salt and pepper, cover pot and bring to boil then reduce heat to medium low and continue cooking for 30-40 minutes of until the barley is fully cooked.
- Use a stick blender or a regular blender and mince the cooked barley for few minutes, don't fully mince, you should feel the barley texture in the soup.
- Add the milk to the half minced barley and place the pot over medium heat, season and cook for 5 minutes.
- Add the grated carrots and the minced herbs and cook for 2 more minutes. Plate and serve with lemon if you like so
Bon Appetite
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