Soup-e Jo ba Gharch (سوپ جو با قارچ) — Persian Barley and Mushroom Soup

• 200 gPearl barley (rinsed well, then soaked)
• 720 mlCold water (for soaking the barley)
• 200 gYellow onion (finely diced)
• 30 mlOlive oil (about 2 tablespoons)
• 150 gCarrot (small dice (about 2 medium))
• 200 gPotato (peeled, small dice (about 1 medium))
• 12 gGarlic (minced (about 3 cloves))
• 350 gMushrooms (cremini or white button, sliced 5 mm thick)
• 1500 mlChicken broth (low-sodium; use vegetable broth for vegetarian)
• 8 gSalt (about 1 1/4 teaspoons, plus more to taste)
• 1 tspBlack pepper (freshly ground)
• 2 tspDried parsley (or 2 tablespoons finely chopped fresh parsley)
• 1 tspDried dill (or 1 tablespoon finely chopped fresh dill)
• 15 mlLemon juice (about 1 tablespoon, to brighten at the end)

Instructions

1. 1

   Rinse the pearl barley under cold running water until the water runs mostly clear. Combine barley with 720 ml cold water and soak for 30 minutes at room temperature. Drain well. Soaking shortens cooking time and helps the grains cook evenly without turning the soup cloudy or gluey.

2. 2

   In a heavy pot or Dutch oven, warm 30 ml olive oil over medium heat for 1 minute. Add diced onion and cook 8–10 minutes, stirring often, until soft and pale golden. Add carrot and potato; cook 5 minutes to lightly coat in oil and start building a sweet, savory base.

3. 3

   Add minced garlic and cook 45–60 seconds until fragrant, keeping the heat at medium to prevent scorching. Add sliced mushrooms and cook 8–10 minutes, stirring, until they release their moisture and the pan looks less wet. This step concentrates mushroom flavor for a deeper, earthier soup.

4. 4

   Add the drained barley, then pour in 1500 ml broth. Increase heat to high and bring to a boil (about 6–8 minutes). Skim any foam if needed, then reduce to a gentle simmer. Cover partially and cook 40 minutes, stirring every 8–10 minutes so barley does not stick to the bottom.

5. 5

   Season with 8 g salt and 1 teaspoon black pepper. Continue simmering 15–20 minutes, or until barley is tender but still pleasantly chewy and the potato is fully soft. If the soup becomes too thick, add 120–240 ml hot water, a little at a time, and simmer 3 minutes after each addition.

6. 6

   For a velvety texture, ladle about 2 cups (roughly 450–500 ml) of soup into a blender and blend 20–30 seconds, then return to the pot; or use an immersion blender for 10–15 seconds, keeping plenty of chunks. Stir in dried parsley and dill, simmer 2 minutes, then add lemon juice and adjust salt and pepper. Rest 10 minutes before serving.