The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 21, 2009
Very hearty and great flavor. I only used 1 tbl of butter, used canned mushrooms vs fresh and pearled barley instead of quick cooking barley. Also added 1 tbl of dried thyme to give it a little more depth.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 18, 2009
I'm surprised this gets such rave reviews. To me it's lacking something. A good dash of black pepper gives it some flavor!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 18, 2009
I made this exactly as written. It smelled so good while cooking I couldn't wait to try it. Very good, will make again. Not sure if you really need the butter and as much olive oil (doing Weight Watchers) may try less next time and adding a bit of tyme maybe. Anyone doing WW's - makes 15 cups at 5 pts per cup as written.
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Home Town: Eastern Passage, Nova Scotia, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 12, 2009
This was a good soup, but it needed some help in the seasoning department. It was a little bland as written. Just add a few of your favourite spices and you'll be all set. I would suggest making sure you don't leave out the almonds, they added an original flavour to the soup.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 21, 2009
The parsley seemed like a little bit much so I only put about 1/2 of the amount in... Loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 15, 2009
Absolutely amazing soup! I left out the mushrooms and garlic and used white potatoes instead, but that didn't make much difference. I also added pine nuts to the almonds and followed some suggestions to toast them-gave the entire soup a little bit of a smoky, charbroiled flavor-in a good way! Made way too much and froze the leftovers-just finished it about 4 months later, so it keeps very well-just throw in a little (or a lot) sour cream when serving and this is a 5 star soup any day!
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Cooking Level: Intermediate

Living In: Bethesda, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 20, 2009
I loved this recipe - it made for a nice belly warmer. Unfortunately, I don't think it freezes so well, due to the barley.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 4, 2009
This recipe was very easy to make and add to as well. I added grean beans and chopped green pea pods, as well as some seasoning salt, thyme, dried basil & sage.I also had to use regular dried barley since that's all I had, & I just cooked it a bit longer. My hubby loved it, which is nice for a change 'cause he's a picky eater. I think I will keep this in my reportois for the next time I need an easy fix. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 18, 2009
I left out the mushrooms and added more veggies and barley making it more of a stew than a soup. It's great. The almonds give it a wonderful crunch and depth of flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 15, 2009
I made a batch of this soup last night and was it ever wonderful! The toasted almonds were an especially interesting, crunchy addition. Great flavor and very hearty, stick to the ribs fare. Highly recommend it for a cold winter evening.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 10, 2009
Delicious soup!
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mmr

Cooking Level: Intermediate

Home Town: Ventura, California, USA
Living In: Bakersfield, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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Reviewed: Oct. 5, 2008
The complex flavors are amazing. This is a new favorite in our home. My wife and I LOVED it. I doubled the recipe & substituted spinach for parsley. I toasted the almonds on the stove in a skillet (faster, just gotta keep a good eye on em) i used homemade chicken stock. added a zucchini halved and sliced into the pot near the end. For mushrooms: white button, portabella, and shitake. I've never had a homemade soup taste this good. and the almonds ... i would never had expected such a layer of flavor. they really do go perfectly in this dish.
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Photo by Gutti

Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Oak Lawn, Illinois, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 2, 2008
I thought the flavor of the soup was bland. It definitely needs spicing up.
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Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA
Living In: Hermann, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: May 31, 2008
I LOVE this soup! I've made it several times. It's my favorite new mama dinner gift-barley is great for milk supply and with the chicken and veggies it's a super nutritious soup. I do use pearl barley added with the broth and cook it until done, about 40 minutes. I've also substituted chopped fresh spinach for the parsley.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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Reviewed: Mar. 9, 2008
I followed another reviewers lead and added parmesan when I served it. Yummy! I think next time I'll add some white wine at some point to the recipe. I would call this a refrigerator door recipe. It was a nice way to use up any veggies that were about to go bad.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 3, 2008
Actually, I would give it three and a half stars. I thought it was really bland, but my husband enjoyed the soup, especially the barley. It is definitely a simple mild recipe.
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Photo by Laura August

Cooking Level: Intermediate

Living In: Moorpark, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 16, 2008
Made this a couple times now. Don't have mushrooms or celery (don't like them), but added more carrots and potatoes to compensate. Also added more garlic. Good base recipe that can be tweaked to your liking. I add garlic and onion powders, as well as some Italian Seasoning to round it off. Haven't tried it with the almonds yet, but I'm sure it's great!
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Photo by sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 3, 2008
even my husband loved it! the only change i made was no mushrooms (i had none), compensated for that by adding a little extra potatoes & carrots. then i had to add extra broth (i used my own homemade, simmer-all-day broth). i served it with grated parmeson.
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Photo by adeline

Cooking Level: Intermediate

Home Town: Amarillo, Texas, USA
Living In: Lexington, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 24, 2008
Very good soup! I added two small cans of V8 and it turned out great! Thanks for sharing.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 14, 2008
Very yummy. I used lentils instead of barley (only because I had it on hand). This was an easy, filling meal. Perfect for cold nights, and even yummy reheated the next day for lunch. I will definitely make this again!
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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