I haven’t posted a recipe in a while and with the start of Fall recently, I felt it was time to bring to you one of my favorite Soups… Soup-e Jo (Barley Soup).

Hm how do I describe this soup? It isn’t very liquidy, but also not very thick like chowder. So something right in the middle. I know, good description right? It is creamier than other soups we have, no greens (aka not so healthy but also means very tasty!) We can all indulge sometimes.

So, let’s start with what it should look like when it is done. (these are original home cooked photos..nothing fancy!)

Soup-e Jo

Ingredients:

• 1 tablespoon lemon juice
• 1 teaspoon white pepper
• 2 tablespoons olive oil
• 3 tablespoons flour
• Water
• Salt & Pepper (as desired)
• 1 lemon zest
• 1/2 chopped  red pepper
• 8 cups chicken broth
• 3 large chopped onions
• 1 cup quick barley
• 1/4 cup whipping cream (can also use milk or sour cream)
• 1/2 cup oats
• 3 sticks chopped celery
• 1 chopped carrot

Process:

1. Pour the barley into a sifter
2. Place the sifter into a pot, add cold water to clean the barley
3. Pour the barley into the pot from the sifter
4. Add the 1/2 cup of oats
5. Add salt, pepper, celery, carrot, onion and peppers
6. Add 4 or 5 cups of chicken broth
7. Put the pot on low heat and cover it lightly
8. When the water is gone, add more broth
9. At the end, pour real chicken juice if you have it
10. Pour out one cup of soup into a separate cup and add whipping cream
11. Pour this cup back into the soup
12. Put on low heat – assess thickness (can add more broth if you prefer it to be more liquidy)
13. Add the lemon juice
14. Let it boil on low heat
15. Add lemon zest on top in the end for a little flavor and decoration

Yum.