Soup-e Jo - Barley Soup

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Barley soup has always held a special place in Persian culinary culture. Back in the day, it was one of the most popular dishes on the menu at our restaurant in Iran. Customers would often bring their own containers, eager to have them filled with this comforting classic, a true testament to its widespread appeal.

This creamy soup is the perfect companion to chilly days. With the earthy richness of mushrooms, the bright zing of lemon, and the hearty texture of barley, it’s as nourishing as it is satisfying. Whether served for lunch or dinner, it’s a dish that warms both the body and soul.

While barley soup is loved in many cuisines around the world, this Persian version holds a charm that’s all its own. So why not bring a little bit of tradition to your table and experience the timeless comfort of this much-loved recipe?

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)

1.2 litres (5 cups) water

1.2 litres (5 cups) milk + 120ml (½ cup) for slurry

200g (1 cup) barley, rinsed

250g (8oz) chestnut mushrooms (or any variety you like), finely sliced

1 carrot, finely diced

60ml (¼ cup) double cream (optional)

1 tbsp plain flour (for slurry)

¼ tsp black pepper, or to taste

Salt, to taste

Fresh lemon juice, to taste

Fresh parsley, finely chopped, for garnish

Method of preparing Soup-e Jo

1. Cook the barley
   Rinse the barley and add it to a large pot with the water. Bring to a boil, then season with ¼ tsp salt and black pepper. Reduce the heat and let it simmer for 30 minutes. Skim off any foam that forms on the surface. Add more hot water if the barley absorbs too much liquid.

2. Prepare the vegetables
   While the barley cooks, peel and finely dice the carrot. Brush and finely slice the mushrooms.

3. Simmer the vegetables
   After 30 minutes of simmering, add the diced carrots and sliced mushrooms to the pot. Stir well, cover, and let the mixture simmer over low to medium heat for another 10 minutes.

4. Add the milk and thicken the soup
   Pour in 1.2 litres (5 cups) of milk and bring the soup back to a gentle simmer. In a small bowl, whisk together the remaining 120ml (½ cup) milk and 1 tbsp plain flour to form a slurry. Gradually stir the slurry into the simmering soup until it thickens.

5. Finishing touches
   Stir in the double cream, if using, for extra richness. Taste the soup and adjust the seasoning with additional salt and black pepper as needed.

6. Serve and enjoy
   Ladle the soup into bowls, garnish with freshly chopped parsley, and serve with a wedge of lemon on the side for an optional tangy kick. Enjoy the comforting flavours of this Persian classic!

Notes:

• 5 cups of water should be enough to cook the barley, but check as it cooks, and add a bit more hot water if necessary.

• For a lighter version, skip the cream. It’s still delicious!

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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