Persian Soup Jo Cream Of Barley Soup

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.