Persian-Style Chicken, Mushroom and Barley Soup

Step 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.

Step 2

Add the cumin, turmeric, flour, 1 teaspoon salt and ½ teaspoon pepper; cook, stirring, until well combined, about 30 seconds. 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.

Step 3

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.