Persian Soup Jo Cream Of Barley Soup
"Can use vegetable stock, she uses 1% fat milk. Already have the barley cooked for this recipe. Serve with slices of whole grain bread."
Original is 6 servings
Ingredients
- Bechamel Sauce
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- Garnish
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Nutritional
- Serving Size: 1 (257 g)
- Calories 192.4
- Total Fat - 10.3 g
- Saturated Fat - 5.7 g
- Cholesterol - 58.1 mg
- Sodium - 528.9 mg
- Total Carbohydrate - 16.4 g
- Dietary Fiber - 1.7 g
- Sugars - 8.9 g
- Protein - 9.1 g
- Calcium - 119.9 mg
- Iron - 1.1 mg
- Vitamin C - 7.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the butter in a 6-Qt stockpot.
Step 2
Add diced shallots and saute until translucent.
Step 3
Add cooked barley and 3 cups of chicken stock.
Step 4
Bring the liquid to a boil.
Step 5
Cover the pot and simmer over medium low heat for 30 minutes, or until thickened.
Step 6
Add the grated carrot, 2 2/3 cups additional chicken stock, salt and pepper to taste to the pot.
Step 7
Bring it to a boil.
Step 8
Reduce heat to medium, cover the pot and simmer for another 20 minutes, until thickened; keep it hot over medium low heat.
Step 9
Meanwhile, prepare the white sauce.
Step 10
Heat 2 tablespoons butter in a non-stick 2-Qt saucepan over medium heat.
Step 11
Add 2 tablespoons flour and stir until the flour has a golden color and a nutty aroma, about 2 minutes.
Step 12
Add one cup of milk and beat with a whisk over medium heat constantly until the sauce thickens.
Step 13
Add another cup of milk, heat until hot but not boiling.
Step 14
Bring the soup to a boil over medium high and add the hot white sauce and stir.
Step 15
Reduce the heat to medium and cook the soup uncovered for 10 minutes, or until it thickens. Stir frequently to prevent sticking.
Step 16
Add the fresh lemon juice and cook over medium heat for another 2 minutes.
Step 17
Remove from the heat, add chopped parsley and serve.
Step 18
Add a few optional barberries when serving the soup.
Tips
No special items needed.
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