Reviewed: Feb. 11, 2012

As it was noted earlier this is a great recipe for a base (I give 4 for the base, because basic instruction is so necessary to go off of for further cooking experiments!) After I sauteed the mushrooms, I added about a 1/4C of red wine and let it reduce, then added the beef broth. I then added some dried parsley and some sprigs of fresh thyme. The thyme really brings it together. I would add more broth in the future (the barley seems to keep on keepin' on soaking up liquid). If you don't like a starchy soup, don't cook the barley in the same pot!

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Reviewer:

kmharris

Reviewed: Dec. 17, 2011

Great recipe! I made it with no-chicken Better than Boullion broth for a vegan recipe and it came out great!

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Reviewer:

Alexis

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Santa Monica, California, USA

Reviewed: Nov. 29, 2011

This soup is pretty good although it is not my favorite. My family liked it. Anxious to see how it is leftover. I think if make this again I will probably add some more herbs and spices to give a little more flavor.

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Reviewer:

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cumming, Georgia, USA

Reviewed: Sep. 29, 2011

Very good soup. Cooked barley separate (i always make extra barley for other meals) and used about 3 cups of cooked barley for recipe. I used 7 cups of water and 7 beef bouillon cubes. Also added some fresh thyme 3 garlic cloves. For my own bowl of soup, i added some chipolte tabasco and cracked pepper. Yummy!

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Reviewer:

Mr. Milkshake

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Croton Falls, New York, USA

Reviewed: Jul. 4, 2011

i followed the instructions that allotted for me to cook the barley in the same pot as the other things, but for whatever reason mine turned out a little bland. i used veggie broth to make it vegetarian, so my choice of broth may have had some impact. i think next time i will add corn and maybe experiment with some more seasonings...

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Reviewer:

sweetbreads19

Home Town: Columbus, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Apr. 7, 2011

Omitted the onions since I didn't have any. Cut recipe in half and it was perfect for me to have for lunches during the week. Healthy and plenty flavorful for rainy days.

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Reviewer:

Dancing Queen

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Reviewed: Mar. 28, 2011

So good but I use veg. broth instead. I recommend mixing up the mushrooms using shataiki, black mushrooms & baby bella's. Oyster mushrooms too. It gives a really good earthy taste.

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Reviewer:

britpunks

Reviewed: Feb. 6, 2011

Absolutely wonderful! First time making this soup. I made some substitutions for my diet, as no oil, and vegetable broth in lieu of Beef. Never enough mushrooms, tho. A little bland. Not sure what it was missing. But altogether a wonderful dinner! Add a salad, and fresh fruit for dessert. WONDERFUL!!!

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Reviewer:

twgrindle

Reviewed: Feb. 2, 2011

Really good, and easy to make. Only took 30 mins start to finish. Great last minute meal on a week night.

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Reviewer:

Jill Elliott

Cooking Level: Expert

Reviewed: Feb. 2, 2011

This was an excellent recipe. I put in three carrots and used home made chicken broth instead of beef. I made a double batch -- in one I added diced up honey smoked ham. It was actually better than the one without. Maybe better is wrong -- I just love ham. I did put in, at the recommendation of another reviewer, rosemary and garlic. Definitely have added the recipe to my make again file.

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