Made recipe for six; these were generous portions so had I made the recipe for just two people, I think one bowl each woud have sufficed (with a side dish or bread). Using the recipe for six, I added a quarter teaspoon more turmeric. I also used low sodium soup AND added some salt as I went along--however, this soup seems to need a lot more salt than it had in order to make it as flavorful as I would have liked. I also used low fat sour cream. Maybe because of the low fat cream and low sodium soup it didn't have as much "oomph" as I was hoping for, or maybe it's just supposed to be subtle in taste. However, my husband really liked it. Next time I will put the carrots in along with the barley (although the soup cooked for about 1 1/2 hours the carrots were still a little hard), and my husband also suggested adding some celery for additional flavor, texture and color. This is a good, hearty winter soup, not the best I've ever had, but quite decent. Make sure you squeeze on the fresh lime from the lime wedges before you eat the soup--to me it really was THE necessary finishing touch for this soup in terms of flavor, although my husband thought the soup was good enough to stand on its own. I served this soup with a corn bread loaf, recipe for which I found on this site, and the soup and loaf were definitely a complete and satisfying meal.
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