Soupeh Jo ~ Persian Barley Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 cup barley, soaked for 2 hours
  • 1 cup shredded carrots
  • 8 cups chicken broth
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup milk
  • salt & pepper
  • Toppings
  • Lemon wedges
  • Chopped parsley
  1. Placed soaked barley and shredded carrots in a pot along with 8 cups of broth. Cook covered on medium for one hour. Make sure to stir the soup a couple of times during he cooking period.
  2. Make béchamel by melting butter, then adding flour. Whisk the butter and flour mixture until it turns into a light golden color and the aroma of the flour rises.
  3. Whisk in milk. Continue to whisk until the mixture thickens, and texture wise it is smooth and velvety. This should take about 10 minutes.
  4. Add béchamel to the pot, season with pepper, and add more salt if needed. Continue cooking on medium low for another 15 minutes.
Recipe by My Persian Kitchen at