Soup-e Jo - Iranian cream of barley soup

Soup-e Jo is a comforting Persian barley soup known for its creamy texture and rich flavors. This hearty soup is nourishing and satisfying and is made with tender barley, aromatic spices, and a velvety white sauce. Traditionally enjoyed as a starter or light meal, it pairs beautifully with fresh herbs and Persian bread. Perfect for cold days or when you need a warm, wholesome dish, this recipe brings the essence of Persian home cooking to your table.

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Step 1

Rinse the barley thoroughly, soak it for 8 hours, then drain and cook it in fresh water with a pinch of salt for 30 minutes. Let it rest overnight to soften.

Step 2

Heat 1 tbsp olive oil in a large stockpot over medium heat. Sauté the diced onions until soft and golden, then add turmeric and coriander, cooking for 5 minutes until fragrant.

Step 3

Stir in the pre-soaked and cooked barley, chicken fond, and stock. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 15-20 minutes.

Step 4

Add the grated carrots, diced mushrooms, salt, and pepper, then cover and simmer for another 30 minutes on low heat.

Step 5

In a separate saucepan, melt 3 tbsp butter over medium heat, stir in the flour, and cook for 2 minutes until golden and fragrant. Gradually whisk in the cream, stirring constantly, until thickened, then add the milk and heat until warm but not boiling.

Step 6

Bring the soup to a gentle boil, stir in the hot white sauce, and add lime juice to taste. Reduce heat to medium and cook uncovered for 10 minutes, stirring frequently.

Step 7

Remove from heat, add chopped parsley, and serve.