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Milk Street Recipe

Persian-Style Chicken, Mushroom and Barley Soup

1 hour

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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

Reviews
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!


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