Reviewed: Apr. 8, 2009

I didn't add sherry. The soup was good, but I felt it lack of something. Probably a few drops of sherry would solve the problem. I live in the country side of Japan where it is a bit hard to find porcini and button mushrooms. I used Japanese mushrooms, such as shiitake and shimeji, though the soup tasted good.

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Kahori526

Cooking Level: Beginning

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Reviewed: Mar. 14, 2009

I have to say this was one of the best soups I've made (and I make a lot of soups...)! The thyme compliments the mushrooms perfectly. I didn't have the dried mushrooms so sauted white button mushrooms instead. I did end up adding some homeade noodles and extra stock as I wanted this to be a meal soup, which added nicely to the soup.

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DancingBear6

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Reviewed: Jan. 15, 2009

Great recipe! Although I did tweak it a bit to incorporate the ingredients that I hand on hand...I made it in my crockpot, which is huge, so I doubled the recipe and reduced the amount of liquid as I wanted more of a stew-like consistency. I also browned some ground beef to give it a little more flavor. I used a package of button mushrooms and included a can of italian style stewed tomatoes. This is a versitle recipe which is easily adaptable to what you have at home. Very tasty...Yum-o!

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CARDI1

Cooking Level: Expert

Home Town: San Pedro, California, USA

Living In: Long Beach, California, USA

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Reviewed: Nov. 9, 2008

I made this recipe on Nov 1 and my husband and I loved it!! I did not use button mushrooms as suggested. I replaced them with Baby Bella (baby portabella) mushrooms. I think the porcini mushrooms are key! If you can find them in your store definitely use them. Usually you can find them dried in packages. I'm out to go to the store so that I can make it again!

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Tina

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Harvest, Alabama, USA

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Reviewed: Nov. 8, 2008

This was an easy recipe to cook and modify. I added corn and used low salt vegetable broth because of my diet. It is still very tasty and healthy at the same time.

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whamglam

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Reviewed: Nov. 3, 2008

This was pretty good, just a traditional soup I guess. Good flavor. I used vegetable bouillon instead of chicken for vegetarian soup, and I skipped the olive oil, but the taste was the same I assume. A good generic recipe. Seemed like a lot of mushrooms in the recipe though... I didn't use as much. And I couldn't find the specified mushroom in the recipe - I found the button ones but not the other kind. Anyway, yeah, I'd recommend it as a good cold-weather recipe or whatever.

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Kristen

Cooking Level: Intermediate

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Reviewed: May 25, 2008

This was pretty good, but I think I will alter the proportions a little next time I make it. I think I'll want to use lots more carrots and celery and cut the lentils and barley down to 1/2 cup each. It did have a very nice flavor though, and was just the thing for a cold-rainy Spring night!

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Mary McCarthy

Cooking Level: Intermediate

Home Town: Braintree, Massachusetts, USA

Living In: Lakeville, Massachusetts, USA

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Reviewed: Mar. 17, 2008

Wonderful. My entire family loved it. Next time I'll have to double the recipe because it was gone to soon.

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jayulie

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Reviewed: Feb. 7, 2008

I loved the taste of this. I did have to alter it, becuase I didn't have some of the ingredients on hand. I didn't put in mushrooms, or sherry, and I substituted rice for the barley. It was still delicious. All of my children liked it except for my picky child, (he wouldn't try it because it had celery and onions in it.) I will make this again.

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summer

Cooking Level: Intermediate

Living In: Orem, Utah, USA

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Reviewed: Jan. 29, 2008

This soup left an add tast, maybe that of wine and cheese sausage. I found the appearance unappealing and no need at all for the barley as lentils are incredibly fibrous as is.

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chez stacey

Home Town: Romeo, Michigan, USA

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Reviewed: Dec. 30, 2007

Good base recipe. Left out the celery and added garlic, green peppers, and potatoes. Also, didn't have any beef broth, so I used veggie and added a few beef boullion cubes. Great versatile dish that can be ad-libbed depending on what's in the kitchen!

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SmalltownJar

Cooking Level: Expert

Home Town: Conway, South Carolina, USA

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Reviewed: Dec. 9, 2007

I made this recipe using vegetable stock, which was absolutely delicious. I highly recommend doing that. But, there was one issue: I don't know if beef broth and vegetable broth heat differently, but 2 qts. of veggie broth were not NEARLY enough. I was basically making a stew with only 2 qts. So, I used 3 qts. which made a good, thick, hearty soup. That was as much room as I had in my pot. Next time, I'll use a large pot, and 4 qts. of veggie broth, and I'm sure that will be perfect!

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cambridgelaura

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Reviewed: Dec. 2, 2007

Just made this for my wife and I, it is a wonderful, hearty soup. My wife was surprised that I would eat it because I really like to have meat with every meal. I used shitake mushrooms instead of porcinni, other than that I didn't change a thing.

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JimmyMac

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Reviewed: Dec. 1, 2007

SUPER tasty and healthy. I didn't use summer savory and it was still AWESOME!!!! :]

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EENERKWAK

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Reviewed: Oct. 31, 2007

This was very good. My husband ate it and complimented it, even though he doesn't like lentils or mushrooms! I would have like more veggies in there, but I guess you can just add them to the recipe.

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