Reviewed: Nov. 14, 2011

I just didn't love this. It was not what I imagined it would be. First, definitely not a soup. It's a breakfast mash or porridge. It got really old after eating it for a couple breakfasts. Then I started warming it up and adding some milk, which made it better, but not great. As it is, it's expensive (cherries and frozen raspberries aren't cheap) and not that great for the price. Maybe substituting other kinds of fruit, like other reviewers suggested, would help, but I don't plan on checking.

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Reviewer:

Kendra

Cooking Level: Expert

Home Town: Elkhorn, Wisconsin, USA

Living In: Houston, Texas, USA

Reviewed: Feb. 20, 2011

I adapted this recipe based on what I had on hand and it worked out really well. I didn't have any pearl barley so I used 3-4 Tablespoons of instant tapioca. I cut the water to three cups and used 3/4 C of Splenda instead of sugar. I kept the fruit at the same amounts. This cooked pretty quickly. I put the tapioca, water, raisins, and raspberries in a microwaveable container, and microwaved for about 10 minutes, stirring every five minutes. Then cooked for about another five minutes until it boiled. Then I added the cherries. It was still pretty thin because it thickens as it cools and the raisins disappeared completely. Will definitely make again.

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Reviewer:

RENEE6421

Reviewed: May 25, 2010

Pretty good. Adding some fresh fruit gives it a little bit more flavor.

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14 users found this review helpful

Reviewer:

Ally

Cooking Level: Intermediate

Reviewed: May 4, 2010

This recipe is great as is. I like to experiment and tried it with bananas- not so good. Although I substituted peaches & mangos for the raspberries, cherries & raisins and it was VERY good. I use half the sugar when I make this and I like it. This is a fantastic recipe to personalize after you've made it once or twice. Time consuming, but worth the effort for the price and health- factors.

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13 users found this review helpful

Reviewer:

taraparks

Reviewed: Feb. 7, 2009

Very different type of recipe, great for a quick breakfast with a piece of toast or a half bagel! I liked it although I was skeptical at first when I read the recipe.

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13 users found this review helpful

Reviewer:

Soulmt2

Cooking Level: Beginning

Living In: Peoria, Illinois, USA

Reviewed: Dec. 6, 2007

I´m dutch and this in NOT a soup. It is a breakfast meal or a dessert. I had this a lot as a kid (my mom is great fan)and I´ll give her the recipe. But I really do not understand, why you placed it with soup

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Reviewer:

henriette

Reviewed: Nov. 28, 2007

A good soup, but it's very sweet. Use a lot less sugar so that you're not eating so much sugar for your breakfast.

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13 users found this review helpful

Reviewer:

strictlyamateur

Reviewed: Mar. 7, 2006

This is a really nice change of pace. I especially think the cold fruit "soup" would be great on hot summer mornings. I topped it with toasted, mixed nuts and a little cream.

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13 users found this review helpful

Reviewer:

Mantovani

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

Reviewed: Feb. 23, 2006

Berrylicious

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Reviewer:

MAELSTROM

Cooking Level: Intermediate

Home Town: Vashon, Washington, USA

Living In: Renton, Washington, USA

Reviewed: Apr. 1, 2005

I'm rating this a 5 for it's awesome potential, not becuase it was at all what I expected it to be. "Soup" is very misleading. I think I will make this often and use it to serve with plain non-fat yogurt, which will make a great snack, breakfast, or even a lunch. Right now I am eating it for lunch with plain yogurt and a cut up banana. Yum! It's very sweet and very thick -- I don't think I would eat it alone. Also, for all you first-time makers: be assured that it thickens up ALOT as it is chilling -- you do not have to get it completely thickened by cooking it (you will be cooking forever if you try). All in all, I'm very pleased with a healthy and tasty alternative, thank you for giving me something that I would never have discovered otherwise!

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34 users found this review helpful