Adapted from Persian Mama
Heat the butter in a large soup post then add onion and saute until translucent, about 5-6 minutes.
Add the cooked barley and half the stock and on medium heat bring the liquid to a boil, cover, and simmer for 30 minutes.
While the pot simmers, make the white sauce by heating together the flour and butter in a small saucepan over low heat until a ball of flour forms and begins to turn golden in color. Add half the milk and whisk vigorously until smooth again, then add the rest of the milk and cook just until it thickens over low heat.
To the large pot, add the grated carrot, the additional stock, and seasoning and then reduce heat and simmer for another 10 minutes, until thickened; keep it hot over medium low heat.
Reduce the heat and add the white sauce to the main pot, stirring while it heats. When thickened to your liking remove from heat, adjust seasoning, and serve.
Servings 0