• 216af159da74ba2984f63a30fef83c3b

Persian Style Chicken, Mushroom And Barley Soup

Bob's and my favorite recipe of 2021, hands down. Don’t use whole-grain barley, as it requires a significantly longer cooking time than pearled barley.

Prep
Cook
Serves 6people
Ingredients
2
tbsp extra-virgin olive oil
1
medium yellow onion, chopped
12
oz cremini mushrooms, trimmed and quartered if small or medium, cut into eighths if large
2
tsp ground cumin
1
tsp ground turmeric
1
tbsp all-purpose flour
Kosher salt and ground black pepper
1
cup pearled barley
2
lb boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
2
qt low-sodium chicken broth
1/2
cup heavy cream
1
cup lightly packed fresh mint, dill or a combination, chopped
Directions
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.
2.
Add the cumin, turmeric, flour, 1 teaspoon salt and ½ teaspoon pepper; cook, stirring, until well combined, about 30 seconds.
3.
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.
4.
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.
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