Reviewed: Jan. 16, 2012

I followed the recipe exactly and it had no flavor other than the overwhelming flavor of the tomato paste. A waste of time and money

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Reviewer:

alonamac

Reviewed: Oct. 8, 2011

This soup is without a doubt, a complete meal.I added minced garlic, but, other than that, I followed the recipe. I made Buttery Corn Bread to go with it. Very tasty and a good for you meal!

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Reviewer:

Meriberk

Cooking Level: Expert

Home Town: Blackduck, Minnesota, USA

Living In: The Dalles, Oregon, USA

Reviewed: Jun. 22, 2011

This soup is beautiful---and tasty! The liquid component is a little bit heavy; to make it thicker, I didn't use quite as much water (the barley didn't suffer) and didn't add any vegetable broth---instead of cooking the mushrooms, carrots, onions, and celery in oil, I cooked them in water and used the vegetable broth to cook the barley. I used a little bit of V8 Tomato Herb soup instead of tomato paste.

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Reviewer:

Meditatia10

Reviewed: Jan. 24, 2011

This soup is wonderful! I only had an 8 oz. package of mushrooms at my disposal, so I cut the recipe in half, and then added a can of mushrooms to make up the full amount. Other than that, I made the recipe exactly as written, and it came out absolutely delicious! I did let it sit overnight, which helped the flavors meld nicely. I really enjoyed this soup, and would make it again. Thanks for sharing the recipe!!!

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Reviewer:

larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

Reviewed: Sep. 24, 2010

For now on I'm making this soup the day before I need it because it was so much better the next day for lunch. I wish I would have listened to many of the reviewer when they said to add garlic. Next time I will add the garlic when I saute the onions and celery.

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Reviewer:

PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

Reviewed: Mar. 8, 2010

Very nice soup! Will make again. Great flavors, seemed to taste even better a few days after!

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Reviewer:

New2Cooking

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Cooking Level: Intermediate

Home Town: Tustin, California, USA

Reviewed: Feb. 10, 2010

I thought this was just OK. I used chicken stock instead of beef broth, maybe thats why I didnt like it that much. I thought it was bland. I added some paprika and worcestershire sauce and I still feel like its missing something. I hope it will taste better in a few hours after the flavors meld a bit.

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Reviewer:

LOVESUBLIME

Reviewed: Jan. 18, 2009

This recipe is a very solid, basic recipe, but like the other reviewers, I kicked it up a bit. I used mushroom broth and shitakes. I added garlic, cayenne and about two tsps of white wine worcesterhire sauce. To serve, I topped with toasted baguette and grated gruyere. Perfect!

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Reviewer:

Shoe

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Traverse City, Michigan, USA

Reviewed: Sep. 17, 2008

This was a very good soup and easy to make. I sauteed the onions and celery until they browned (adding another flavor component). Then I added sliced button mushrooms and baby portabellas. I sauteed those until all the liquid was gone. Then I added the carrots, beef broth and some marinara sauce since I didn't have any tomato paste. I let that cook together for awhile. I gave it a little puree with the hand blender. This thickened it up some so I had to add more broth. Then I made the barley and added it to the soup.

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Reviewer:

LORNA C

Cooking Level: Intermediate

Living In: Northbrook, Illinois, USA

Reviewed: Feb. 10, 2008

I agree with one of the other reviewers--I thought this might be a bit bland as it didn't have any spices added, but this was GREAT! The only change I made was omitting the celery and substituting with quartered crimini mushrooms. Easy to make, and low in fat and calories, too. Thanks for a fantastic recipe!

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