Persian-Style Chicken, Mushroom and Barley Soup | Christopher Kimball’s Milk Street

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Milk Street Recipe

Persian-Style Chicken, Mushroom and Barley Soup

1 hour

Persian-Style Chicken, Mushroom and Barley Soup

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.

6

Servings

Tip

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

1 hour

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