Reviewed: Nov. 25, 2009

Like others, I made the following changes: 1) added 2 bay leaves and 3 cloves garlic, 2) cooked veggies and barley in the same pot at the same time 3) increased beef broth to 8 C and added 2 C water 4) doubled celery and carrots. The result was a warm filling soup that was rather bland. It needs something else - maybe a can of tomatoes, or some spices, or some sherry. I am going to play around with the leftovers and see what I can come up with.

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JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Nov. 16, 2009

The flavors were solidly good, but nothing that would blow your mind...but the dish was incredibly easy for the above average results.

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Michelle

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Reviewed: Nov. 11, 2009

We enjoyed this recipe, but like other reviewers I changed a few things. I doubled (at least) the carrots and celery. Then I added 3 cloves of minced garlic, 1 bay leaf, and a pinch of poultry seasoning. I did not precook the barley, but cooked it in the same pot and ended up using about 8 cups of chicken stock during the hour I simmered it. I will definitely make it again soon.

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Natasha

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Reviewed: Nov. 2, 2009

Nice, nice recipe. Using a previous reviewer's suggestion I didn't precook the barley but cooked it in the broth instead. I doubled the carrot, used 1# sliced criminis, used 6 cups of broth (half beef/half chicken), then added my 1 cup of barley. I let the whole thing simmer for 45-50 minutes, adding 1 cup more of water along the way- but it could have used a bit more since the barley soaked up a lot. The final broth flavor could have used more of a boost, so next time I'll add a couple teaspoons of the old standby - poultry seasoning. Finally, I placed some thinly sliced baby spinach in the bottom of the bowl before ladling in the soup. Gave it another layer of veggies. Very nice overall.

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BIANKAT

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 1, 2009

It was OK. I expected a bit more. I made some modifications such as more spices (garlic, red pepper flakes, fresh parsley) as per others' suggestions. But it just didn't have the "heartiness" that I was looking for.

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BABYRUSSIANQT

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Reviewed: Oct. 19, 2009

Sometimes simple is best, and this recipe is proof of that. I halved the recipe, following the ingredient measurements by the T, and it came out absolutely delicious. I like the fact that it has beef flavour without actual beef, and that it is so quick to make. Really comforting and satisfying. I can have this as a meal, and I'm full... without the extra 10 lbs that normal comfort food would bring. Why haven't I discovered this recipe before?!

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ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Oct. 14, 2009

This soup was pretty darn good. I made it how one of the reviewers suggested; simmering the barley in more broth, and adding more later when all the veggies were in. I added some zuchinni and, though it was squishy and overcooked, it was still delightful. I'll be making this again, but I think I'll use chicken stock instead of beef-- it was a bit too beefy for me

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Quinlovin

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

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Reviewed: Oct. 11, 2009

I liked how easy it was. It was bland so had to add some seasoning to hit.

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ctovarez

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Reviewed: Apr. 25, 2009

Very good. I couldn't get the little ones to try it but my husband and I loved it!

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Jess

Cooking Level: Expert

Home Town: Topeka, Kansas, USA

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Reviewed: Mar. 21, 2009

tried this for the first time and will definitely make it again for company! this was a great starter before our cheese fondue meal, and the guests requested the recipe (always a good sign!). my mods: vegetable bouillon instead of beef stock (omitted additional salt); 2 T olive oil and 1 T butter; added 3 chopped garlic cloves. for mushrooms i used 2 portabello and about 12 whites; i bet you could successfully use whatever sort(s) you like (have!).

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s.m.k.

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Reviewed: Feb. 23, 2009

This was Excellent. I mixed some baby bella mushrooms in with the regular mushrooms. I served this with a Pan Roasted Duck. Took the left over Duck meat and soup and mixed together, next weekend we had Mushroom Duck soup. Chicken would work just as well.

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vincenzo

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Reviewed: Jan. 25, 2009

Good, alreay knew not to expect a "spicy" soup so added a couple of cloves of minced garlic, an extra carrot, 2 types of mushrooms and it was nice, subtle, comforting, filling change.

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Phoebe

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jan. 21, 2009

I love this soup recipe. It was so easy to make, healthy and delicious. My 2 year old daughter loved it as well. I do think next time i will use a variety of mushrooms and roughly chop them. As well as cut the amount of barley in half, i prefer my soups with more broth. I froze half of the soup because it made so much. Delicious! Thanks for this addition to my rotation.

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kristin

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Reviewed: Jan. 13, 2009

Soup is great! I've made it a few times, but have tweaked it. Don't need to cook barley in a separate pot. Up the amount of Beef stock (can use vegetable stock for vegetarians) to 6 cups. You will always need to add more. Saute as stated, adding mushrooms, then barley. Simmer for about 45 min - 1 hr. Saves a pot to clean & time is the same. Also vary the types of mushrooms - I've used Shitake, Cremini & Baby Bellas combined. Comes out even more heavenly!

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LADYJZR

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: East Brunswick, New Jersey, USA

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Reviewed: Dec. 16, 2008

Not quite sure about this one. Was easy to make. It tasted a bit oily to me and I didn't over do the olive oil, I think its the beef broth. I cut up the mushrooms a bit finer than sliced and that came out well. The soup seems to lack seasoning - I added salt and pepper but it was still a bit bland. I'm not a very experienced cook, so was not sure what other seasoning would improve the recipe. Not sure I'll make this again...maybe it will taste better when its sat for a while?

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DaniCooks

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Reviewed: Nov. 21, 2008

Very good, but I would suggest chopping the mushrooms. Sliced, they were, I hate to say it because it's not like they tasted bad, but they had a somewhat slimey consistency which I did not care for. I would leave everything else the same.

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L.T.

Cooking Level: Expert

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Reviewed: Oct. 19, 2008

5 stars! I simmered it for a length of time and the mushrooms soaked up the beefy flavour of the broth. Deicious with ground pepper and fresh-baked rolls!

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gauvinh

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Reviewed: May 6, 2008

This soup was absolutely delicious. I made it vegetarian by using a vegetable broth ("World's Greatest Vegetable Broth" by Tom West) instead of the beef broth. Wonderful!

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Jenn

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Reviewed: Feb. 24, 2008

This soup had a lot of flavor. I added one more carrot and a few more mushrooms. If you want a good soup to warm your soul and tummy on a cold winter's evening,then by all means, make this wonderful soup. It pairs very well with a good crusty bread also. Dan.

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Dan

Cooking Level: Intermediate

Home Town: Newport, Oregon, USA

Living In: Toledo, Oregon, USA

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Reviewed: Feb. 18, 2008

thanks so much for this recipe. i love mushrooms but don't like creamy variations too often. this has a real versatility to it. i added one garlic clove and a bit of thyme and only made a half recipe.

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