Soak the barley for 24 hours.
Cook the barley with 1 cup of chicken stock and ½ oz butter.
Pour half of the milk into a pot and flour to it.
Shred the carrots and wash and rinse them several times to avoid an orange colour in the final dish.
Add rest of butter and milk to the mixture of flour and milk.
Add the softened barley to the mix.
Add carrots and the rest of the chicken stock.
Add spices and lemon juice and let the soup cook for about 45 minutes (until it boils)
Finally, add parsley and turn off the heat.