- Placed soaked barley and shredded carrots in a pot along with 8 cups of broth. Cook covered on medium for one hour. Make sure to stir the soup a couple of times during he cooking period.
- Make béchamel by melting butter, then adding flour. Whisk the butter and flour mixture until it turns into a light golden color and the aroma of the flour rises.
- Whisk in milk. Continue to whisk until the mixture thickens, and texture wise it is smooth and velvety. This should take about 10 minutes.
- Add béchamel to the pot, season with pepper, and add more salt if needed. Continue cooking on medium low for another 15 minutes.