Reviewed: Feb. 23, 2013

The only variations I did was to use 1 package of Lipton Onion soup mix because I only had 4 cups of beef stock (I used boullion cubes). I also sauteed the mushrooms before adding at the end. It was a fabulous dinner for a cold night. Would be great anytime though.

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Reviewer:

Cinhawk

Reviewed: Feb. 7, 2013

Great!

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Reviewer:

Eileen

Reviewed: Jan. 18, 2013

I wish I had access to beef stock because I thought this was just ok while my husband thought it was great. I'm sure the other reviewer is right - the stock probably makes all the difference. I had to use beef broth. I threw this all into my slowcooker after browning since I wanted the beef really tender. Cooked it on high for 2 hours and 2 for low, it probably could have gone 4 hours on high. Threw the barley in for the last hour and the mushrooms/veggies in the last half hour.

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Reviewer:

STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

Reviewed: Jan. 14, 2013

excellent, nutritious meal. complete in and of itself! i used dried mushrooms & reconstituted them. i also used neck bones and some other really large, meaty bones that made the flavor of the stock incredible.

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Reviewer:

betterpart99

Reviewed: Dec. 30, 2012

Great. I used left overs from a rib roast for the beef and it came out terrific. A little salt and pepper with the veggies helps, too.

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Reviewer:

Cooking Level: Expert

Home Town: Mansfield Center, Connecticut, USA

Reviewed: Dec. 30, 2012

have made several times; have successfully added generous amounts of ground black pepper, a little parsley, a few bay leaves, and a small bit of Worcester sauce to bump up the flavor in this great soup.

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Reviewer:

barryrmcdonough

Reviewed: Dec. 25, 2012

Excellent. My whole family, including two toddlers, loved this! The mushrooms made this (IMHO), and I was afraid that the barley would get too mushy, but it was perfect! It also reheated nicely.

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