Reviewed: Nov. 27, 2009

This was the best! I love barley and found quick cooking barley. I used stew meat that I cut into smaller pieces. Also, had fresh mushrooms YUMMIE. My husband ate 4 bowls in one sitting---and he's not ususally a "soup guy". My new favorite soup!!

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Reviewer:

DensHag

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jan. 4, 2009

I made some changes-I cooked stew meat in the crock pot with a package of brown gravy mix and 2 cups of water. Once that was about done, I cooked quick barley (1cup) according to the package directions. I put the barley, parsley, salt, etc all in the crock pot with the meat to finish for about an hour.

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Reviewer:

Carrie Preston

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Reviewed: May 26, 2008

Nobody at our house really loved this soup. I don't think it is seasoned enough. I probably won't make it again.

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catie

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

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Reviewed: Apr. 18, 2008

This is an excellent recipe. I modified it a bit by using Marmite in the stock instead of beef stock and 3 veggie stock cubes with one cup of pearl barley and 6 cups of water. I used some scotch fillet I had in the freezer, added zucchini, carrots, swede and a parsnip to the recipe and put it all in the crockpot on high for 8 hours. The beef was even frozen. It is DIVINE. Absolutely divine, we're about to go and eat it but I've been sneaking bites. Oh and I used fresh picked field mushrooms as well, about 4 cups worth as they cook down to be quite small.

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Reviewer:

Kiwi

Cooking Level: Expert

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Reviewed: Feb. 5, 2008

my family said it was the best soup I ever made. I cooked the meat a lot longer by it's self so it was really tender and I used fresh mushrooms. They can't wait til I make it again

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