• Clean and wash barley, then place in a pot or slow cooker.
• Add carrot, potato, chicken powder, capsicum, salt, water, then bring to boil.
• If you are using a slow cooker you can leave it overnight.
• If you are using a normal pot, bring to boil, cover and let simmer gently until barley is cooked.
• Now add milk and bay leaf powder then cook for a further 30 minutes.
• Serve this soup with bread and decorate with chopped parsley.
• Now enjoy (nooshe jan).

If you soak the barley for a few hours before hand, you can cook this soup faster.

You can prepare then freeze this barley in an airtight container.

Always record the date on the container of the food when storing in the freezer.