Persian Barley and Mushroom Soup (Soup-e Jo ba Gharch)
"Discover the ultimate cold-weather comfort with this nutrient-rich, woodland-inspired Persian classic that turns humble grains into a gourmet experience."
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 4–5 minutes, until soft and translucent.
Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Add the diced carrot and potato, stirring well to coat with the oil. Sauté for another 4–5 minutes to lightly soften the vegetables.
Add the rinsed barley to the pot and mix well. Pour in the broth, then add the thyme and bay leaf.
Bring the soup to a gentle boil, then reduce the heat to low. Season with salt and black pepper, cover, and simmer for about 20 minutes, until the barley begins to soften.
Add the sliced mushrooms and continue simmering for another 7–10 minutes, until the barley is fully tender and the mushrooms are cooked through.
Remove the bay leaf, taste, and adjust seasoning as needed. Serve hot, garnished with fresh parsley.