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Reviewed: Oct. 3, 2008

I followed the directions exactly and loved the soup! This is a great basic recipe to experiment with - next time I will double or triple the carrots and celery to get more of a vegetable soup. A bay leaf would also be good.

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Michelle

	Cooking Level: Expert Home Town: Seattle, Washington, USA
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Reviewed: Aug. 8, 2008

A very good soup. I didn't have barley so I used orzo and it was a nice touch.

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Reviewer:

leanne


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Reviewed: Aug. 4, 2008

Great recipe as is. I added a little extra garlic. So simple and delicious.No need for salt due to the chicken broth.

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stickmodee

	Cooking Level: Intermediate Home Town: Homestead, Pennsylvania, USA Living In: Natrona Heights, Pennsylvania, USA
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Reviewed: May 14, 2008

Delicious! Took another reviewer's advice and used a full cup of barley. You can always add some water when you reheat the soup if it's too thick. This would be good with some chicken added to it as well... Will make again for sure.

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Heidi B.

	Cooking Level: Expert Home Town: Detroit, Michigan, USA Living In: Lake Orion, Michigan, USA
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Reviewed: May 12, 2008

This recipe is very simple. I used sliced portobella mushrooms and added a sprinkle of red pepper flakes for a little kick. Excellent!

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Reviewer:

Ken

	Cooking Level: Beginning Living In: Monroe, Michigan, USA
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Reviewed: May 10, 2008

Good basic soup, open to alot of adjustments, more mushrooms, more barely. I like another reviewer upped the barely to a full cup. Also, from a whole foods eating perspective barely should be soaked 6-12 hours before cooking. The provides two great benefits. One, releases more of the nutrients and two reduces the cooking time significatly. I am also experimenting with the level of salt. I think it needs more salt, but I am proceeding with caution as I do not want to overwhelm the favors already dancing around in this wonderfully simple and delicious soup

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Reviewer:

Ella


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Reviewed: May 1, 2008

I ACCIDENTALLY doubled everything except for the chicken broth, and it came out wonderfully. Really thick, but I just added a tiny bit of water before I microwaved it and it was so yummy. Really, really hit the spot when I was sick.

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Reviewer:

Jessi

	Cooking Level: Intermediate Home Town: Thousand Oaks, California, USA Living In: Seattle, Washington, USA
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Reviewed: Feb. 23, 2008

Good, easy soup. The mushrooms didn't hold up well to freezing though.

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Reviewer:

theprofessor

	Cooking Level: Intermediate Home Town: Temperance, Michigan, USA Living In: Atlanta, Georgia, USA
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Reviewed: Feb. 22, 2008

I doubled the recipe; otherwise, made it verbatim. Great basic soup, I liked it a lot; make it as written with confidence. I have some changes in mind and will update this later.

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ironchefweber

	Cooking Level: Expert Home Town: Poulsbo, Washington, USA Living In: East Hampton, Connecticut, USA
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Reviewed: Feb. 14, 2008

I only used half the liquid and it wa still a very thin soup. The taste was okay.

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Reviewer:

Elaine E

	Cooking Level: Expert Home Town: Owatonna, Minnesota, USA Living In: Chino Valley, Arizona, USA
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Reviewed: Feb. 13, 2008

this soup was excellent. I like mine extra thick so I used 1 cup of barley. even better the next day. will definitely make again.

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Reviewer:

bob w

	Cooking Level: Intermediate Home Town: Staten Island, New York, USA
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Reviewed: Jan. 15, 2008

This was the first recipe I have tried since I became a member, and I loved it! I brought it in for some of my co-workers and they loved it too! I paired it with a fresh salad. It was perfect for a cold Kentucky night.

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Reviewer:

Valerie

	Cooking Level: Intermediate Home Town: New Washington, Indiana, USA Living In: Louisville, Kentucky, USA
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