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Reviewed: Jul. 19, 2004

Hi everyone, I wrote this recipe when I was just out of high school! Now I am just finishing with graduate school and I realize it should be tablespoons instead of teaspoons for the worchshire and steak sauce. No wonder it was bland! As with any soup though, it is all a matter of taste so add as much as you like to make it taste good. I just give them both a good shaking into the pot and often have to experiment with adding more or adding more water!

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Reviewer:

EJFENTRESS


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Reviewed: Feb. 4, 2004

I had to massively spice this recipe up to make it palatable... it was bland as is. I added some garlic, tarragon, whole pepper, red pepper flakes and beef bouillon, but I don't think I'll make this again.

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GRURRLY


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Reviewed: Jan. 14, 2004

This was pretty good and easy to make. It ended up being more like 6 to 8 servings. I increased the Worcestershire and hot pepper sauce at the end quite a bit as it tasted a bit bland.

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cookingfool

	Cooking Level: Intermediate Home Town: Kirkland, Washington, USA
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Reviewed: Aug. 29, 2002

This turned out to be a nice spagetti sauce without the barley but did not resemble soup. Barley must be cooked for a long time or sooked over night in advance.

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ANNA H.


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Reviewed: Aug. 29, 2002

Emily you did a good job submitting this receipe it was great. Very easy to make and put together. Very filling and nutritious. Tastes great I am putting this in my receipes to use more often. Can't wait to try it out on my children.

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AUNTIEELMO


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Reviewed: Aug. 29, 2002

This soup is delicious and so easy to make. I left out the salt/pepper, worcestershire sauce, steak sauce, and hot pepper sauce and added a couple of beef bouillion cubes instead. I also added chopped zuchinni and a can of cream style corn. It was delicious.

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