I gave this a 3-star rating, because to be honest I did not try the soup as it ended up. I was trying to re-create a thick barley soup we had at a restaurant. I started with this recipe in the crock pot, then when it was done I transferred it to a pot and added a blonde roux (recipe on this site as well). Yum yum yum!! Perfect :-)

Reviewed On: May 16, 2009

The flavor is good, but I've run into the problems that others seem to have had -- crumbly fudge. I measured with a candy thermometer to the soft ball stage, and let it cool, but I guess it did the "seizing up" thing. I may give it another try, this time: 1) Just boil for 7 minutes, forget the thermometer 2) Don't stir during boiling (the instructions don't say if I should or not, and I am afraid to let sugar, butter, and milk boil without stirring! I guess that's the wrong thing to do). 3) Use a larger pot

Reviewed On: Dec. 23, 2007