Saturday, January 19, 2013

Delicious and Hearty Persian Barley Soup (Ash-e-jow)

Nothing hits the spot during the cold winter days like a hot and tasty bowl of barley soup.  It's such a cozy and flavorful treat that's not only healthy but also incredibly simple to make.  I hope you'll try this recipe soon...I think you'll really like it :)

2 tablespoons olive oil
1 medium onion chopped
1.5 cups barley rinsed
1 cup chopped baby carrots
1.5 cups chopped baby bella mushrooms
1 heaping tablespoon tomato paste
Juice of 1 lemon (or more if you like it more tart)
Light sour cream
1/4 cup chopped parsley for garnish
1/2 teaspoon turmeric
4 cups organic low sodium chicken broth
6 cups water

1.  Sauté the onion in olive oil until translucent and then add the barley and turmeric and sauté for another 2-3 minutes.

2.  Add chicken broth, water and tomato paste (making sure it is well dissolved in liquid) and bring to a boil and then turn down heat and simmer for 45 minutes to an hour.  Add carrots and mushrooms and salt to taste.  Cook on medium for another half hour and then adjust salt again if needed.

3.  Remove from heat, add lemon juice and stir.

4.  Serve in bowls with dollop of sour cream and garnish with fresh parsley.

Alternatively, you can hold on adding the lemon juice to the entire soup batch and add to the individual bowl of soup after it is served.  

Enjoy this tasty, comforting soup from my kitchen to yours~

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