JOIN! 12 Weeks for $1

Persian-Style Chicken, Mushroom and Barley Soup

6 Servings

1 hour

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

This satisfying meal in a bowl is a riff on the Persian dish called soup-e jo. Though barley’s natural starch lends the soup body, béchamel, a mixture of butter, flour and milk, also is traditional for added richness and thickening. For ease, we skip the béchamel and instead simply mix a tablespoon of flour into the sautéed onion and mushrooms, then swirl in a little cream at the very end. Fragrant spices give the soup color and complexity, and fresh herbs (we like a combination of mint and dill, though just one type does nicely) lift and brighten the flavors.




Don’t use whole-grain barley, as it requires a significantly longer cooking time than pearled barley.

1 hour



Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Max Y.
February 25, 2023
Excellent recipe that's a staple in our home
The combination of flavors in this stew is fantastic, especially if you're a fan of savory. After we went through the first batch so quickly, we always double up the recipe so there's more for leftovers. Pro tip: you can save some money and use white button mushrooms, since they're just cremini mushrooms that are harvested before they've developed brown pigment.
Jennifer B.
January 14, 2023
Hmm, my experience was different than the other reviewers, I loved the seasonings. I didn't have fresh mushrooms, so threw in soaked and drained Chinese dry black fungus, a personal favorite. Delicious!
Chris H.
January 1, 2023
Try it, it’s a winner.
Bill O.
December 20, 2022
Not a 5+,but
Still, I'd give it a 5 and would make it again.
Jay W.
March 7, 2023
Surprisingly Delicious
It is easy to make and honestly the soup beat my expectation. I substituted barley with quinoa and it works.
Sally S.

I made this yesterday and halved the recipe. This was an easy dish to make. It was good but not great. It may have been because my chicken broth was unsalted and I had to add a lot of extra salt to season. I hoped all the herbs at the end would give more flavor, but it was not a wow dish that I would make again.

kim d.

This soup is one of the best I've ever cooked. So delicious!