Reviewed: May 26, 2012

Mmmm.. This recipe is Fabulous! Easy, Taste, and Filling!

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Reviewed: Mar. 25, 2012

WONDERFUL! I didn't have ground turkey, so I used ground beef. I sauteed the ground beef with 1 onion (chopped) and 4 garlic cloves (pressed). I added sliced celery and substituted barley with elbow macaroni as I was out of barley. I also added a pinch of oregano, basil, 2 bay leaves, and a shake of salt and pepper for taste. My kids LOVED it!

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CAKES CORNER by WILILYN

Cooking Level: Expert

Reviewed: Feb. 14, 2012

I found the recipe to be very easy and with a few modifications of my own, it was an AWESOME dinner. I used kale instead of cabbage, small yukon gold potatoes instead of regular ones and I added celery. When I cooked the turkey I first sauted an onion with some garlic and olive oil to flavor the turkey. I did everything else the same. My family loved it!

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Nickyblue

Reviewed: Nov. 25, 2011

I changed up the recipe just a little bit. I used chicken base instead of beef boullion cubes. Didn't have cabbage so I added green beans, celery and corn. I made the ground turkey into a meatloaf mix with onion that I put in my mini food blender. I then used a small scoop to drop the meatballs into the soup. Wife LOVED it.

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Jeff

Reviewed: Nov. 17, 2011

I agree with other reviewers, a few little tweaks and this is an amazing soup. I added 1 onion, 2 cloves garlic and a few bay leaves, and more water. I also substituted about 3 C of the water with some home made beef stock I had on hand. It was so good my mom and I both ate 2 big bowls of it.

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shelley severin

Reviewed: Nov. 14, 2011

I used "Better Than Bullion" chicken bullion for the 8 cups of liquid. I added 1 tsp of sage, 2 tsp black pepper, a bay leaf and 1 tsp Italian seasoning to the soup while it cooked. I added a little pepper and thyme to the turkey while I browned it. I threw in 3 red potatoes too. It was very, very good. Fresh, crisp flavor and so healthy. I will make this again very soon.

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Geo Utah

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Reviewed: Nov. 7, 2011

great starter soup - I love all the ingredients! just was a little blan so all I did was add more spices and beef baise. and everything was perfect! my family that was skeptical ended up really enjoying it!

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tls0316

Reviewed: Oct. 25, 2011

Excellent soup. I made it according to LC Debra's guidelines (more veggies, 3-4 cloves garlic and 10 cups liquid comprising of one cup wine, a couple of cups of water, the rest being broth -- I used Better Than Bouillon beef base). I also omitted the potatoes -- I try to keep things low glycemic, and while barely is good, potato isn't. To save time, I prepared this with my pressure cooker. (a) I cooked the barely (in the liquid) on high for 15 mins while (b) browning the ground turkey in a separate pan (adding onion and garlic for for last part of the browning). Then (c) I quick-released the pressure cooker, added the cabbage and turkey/onion/garlic mix, and then (d) I pressure-cooked on high for 6 mins. Then (e) I added one cup each of frozen peas and corn. It made about 7 generous servings.

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suzettew

Reviewed: Oct. 17, 2011

My family and I loved this recipe. My 7 year old is pretty picky and she loved it!! I did alter the recipe--instead of adding the cabbage I added celery. This was simply because I did not have cabbage and did have celery. I did not add barely, but cooked egg noodles to serve in the soup. I feel could be called a stoup ( a soup and stew combo). This will be a go to recipe for the upcoming cold Chicago winter! Thanks for sharing!

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Gina Pinkie

Reviewed: Sep. 27, 2011

It's a good start, but needs flavor, so I'm rating it a 3. In my kitchen, I reduce the barley to 1/2 cup, increase the turkey by 1/2 pound. Add about 5 Bay Leaves lots of pepper and some salt. Also reduce the bouillon cubes to 4. And increase water to 9-10 cups. Also, add barley 20 minutes into cooking not 15 minutes before it's done.

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