Persian Creamy Barley Soup

• Produce

  • 2 Bay leaves
  • 1/2 cup Carrot
  • 1/4 cup Celery
  • 3 tbsp Cilantro
  • 2 cloves Garlic
  • 2 cups Leeks and/or mushrooms
  • 1 Onion, large

• Canned Goods

  • 2 qt Chicken or vegetable broth

• Condiments

  • 2 tbsp Lemon juice

• Pasta & Grains

  • 1/2 cup Barley

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Sour cream, low fat

• Other

  • ½ teaspoon Advieh (Persian spice mix or any mixed spice

Found on thedeliciouscrescent.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, grated
• ½ cup barley
• 2 cups chopped leeks and/or mushrooms
• ½ cup grated carrot
• ¼ cup chopped celery
• 2 bay leaves
• ½ teaspoon Advieh (Persian spice mix) or any mixed spice
• ½ teaspoon turmeric
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 quarts or liters chicken or vegetable broth
• 2 tablespoons lemon juice or more
• ½ cup low fat sour cream
• 3 tablespoons chopped cilantro

Directions

• Heat the oil in a large cooking pot. Sauté the onions. Add garlic and stir. Sauté till the onions turn light golden brown.
• Add barley, leeks/mushrooms, grated carrot, celery, bay leaves, spices, salt, pepper and stir. Sauté a few minutes.
• Add the chicken broth. Bring it all to a boil. Lower the heat and simmer for about an hour or more until the barley has cooked to a very soft texture.
• Using a hand blender or a table top blender process half of the soup ingredients to a smooth consistency. Mix it back with the remaining soup.
• Adjust the consistency of the soup with more broth if needed. Adjust the salt and seasoning. Add lemon juice as per taste.
• Scoop out some soup into a bowl and mix with sour cream and return it back to the soup pot and stir it.
• Stir one tablespoon of cilantro into the soup. Garnish the Persian Creamy Barely Soup with the remaining cilantro.

Nutrition