Reviewed: Feb. 23, 2013

We loved this. I had to add chicken because my family doesn't think it's a meal w/o meat & I happened to have some cooked chicken. I also couldn't find my barley so I made some Japanese Black Rice in the oven and added it toward the end of the soup time. Turned out fantastic, flavorful and filling! Thanks for sharing the recipe.

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Cooking Level: Intermediate

Reviewed: Feb. 17, 2013

I loved this soup. Added a few beef marrow bones and some fresh rosemary. Used sliced baby bella and shiitake mushrooms.

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Reviewer:

Lester613

Reviewed: Feb. 8, 2013

Very good. I used a small can of diced tomatoes and 1 quart of beef broth for the liquid. Doubled the amount of garlic and added hot pepper flakes. I will make this again and again.

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cjt2120

Reviewed: Jan. 28, 2013

Saw this featured on the allrecipes homepage and made it... it was a tasty basic winter soup. I used white mushrooms and portobellos.

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Reviewer:

TABLESPOON

Cooking Level: Intermediate

Reviewed: Nov. 24, 2012

Great recipe! Substitute canned tomatoes for the tomato paste if you want. Very filling. Serve as the main course on a cold winter night!

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BGFAMILY

Home Town: Junction City, Kansas, USA

Living In: Fishers, Indiana, USA

Reviewed: Sep. 20, 2012

This was good. I added more barley. It would have benefitted from the addition of beef stew meat.

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Reviewer:

Criscelda

Reviewed: Jul. 22, 2012

So easy to make and absolutely delish!

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Mrs. A

Reviewed: Jun. 19, 2012

Very good! Multiple flavors that make it very interesting. I had portabello mushrooms so I cut them up and used them instead, very "meaty" tasting without the meat!

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Reviewer:

Gina

Reviewed: May 24, 2012

Awesome soup. Very flavorful and nutritious. I added a couple of bay leaves for the 1 hour simmer. Next time I make this I will add a tablespoon or two of flour before I add the broth just to see how that turns out. nice recipe, thanks for sharing.

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