This is a wonderfully hearty stew-like soup. Like several of the reviewers, I doubled the carrot, and increased the barley to 1/3 cup. Because my sausage was highly seasoned, I chose to only add salt and pepper to the soup rather than more Italian seasoning. I've also made this using fresh kale and it was fantastic!

Reviewed On: Nov. 21, 2009

This was nice and dense and made a fantastic leftover cold meatloaf sandwich. I did want more apple flavor. And the cheese was a bit salty/overpowering. Next time I'll try upping the apple a bit, and reducing the cheese.

Reviewed On: Nov. 14, 2009

This was *fantastic*!! I will definitely be making this again. Next time I'll try adding some extra firm tofu. I peeled and chopped the potatoes before roasting to get some nice color and roasted flavor. I tossed them in a very small amount of vegetable oil to prevent sticking/burning. I also grated the ginger as I didn't want to bite into a chunk of ginger. I didn't need the whole teaspoon of salt, I only added about 1/2 teaspoon and it was plenty. And like the other reviewers, I don't think it needs the sesame oil. But the freshness of the cilantro was a nice finish.

Reviewed On: Nov. 14, 2009