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Persian-Style Chicken, Mushroom and Barley Soup

Persian-Style Chicken, Mushroom and Barley Soup

In this Persian-inspired chicken and barley soup, fragrant spices lend color and complexity, while fresh herbs give a brightening lift. OR This toss-in-the-pot chicken and mushroom soup takes inspiration from fragrant, Persian soup-e jo.

By Rose HattabaughSeptember 29, 2021

  • Makes
    6 servings
  • Cook Time
    1 hour
  • Rating

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.

Tip

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

Ingredients
  • 2

    tablespoons extra-virgin olive oil

  • 1

    medium yellow onion, chopped

  • 12

    ounces cremini mushrooms, trimmed and quartered if small or medium, cut into eighths if large

  • 2

    teaspoons ground cumin

  • 1

    teaspoon ground turmeric

  • 1

    tablespoon all-purpose flour

  • Kosher salt and ground black pepper

  • 1

    cup pearled barley

  • 2

    pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks

  • 2

    quarts low-sodium chicken broth

  • ½

    cup heavy cream

  • 1

    cup lightly packed fresh mint, dill or a combination, chopped

Step 1

In a large pot over medium-high, heat the oil until shimmering. Add the onion and mushrooms; cook, stirring occasionally, until the onion is softened and the mushrooms release moisture, 6 to 8 minutes.

Step 2

Add the cumin, turmeric, flour, 1 teaspoon salt and ½ teaspoon pepper; cook, stirring, until well combined, about 30 seconds.

Stir in the barley and chicken, followed by the broth. Bring to a simmer over medium-high, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the barley is tender, about 40 minutes.

Step 3

Off heat, stir in the cream and half of the herbs. Taste and season with salt and pepper.

Ladle into bowls and sprinkle with the remaining herbs.