I find this recipe to be hit-or-miss. Sometimes I make it and it tastes wonderful, and other times it is quite bland. Perhaps that has to do with what kind of mushrooms I use or how fresh they are. I use quick-cooking barley because that's all I could find at the store, and I highly recommend it. It only takes 10 minutes to cook. I think if I did cook it for as long as you would need to cook regular barley, the vegetables would be far too mushy for my taste. I use vegetable boullion cubes for the broth, and I usually make it stronger than the boullion is supposed to be, which gives the dish more flavor.
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