Reviewed: May 13, 2012

I made it without onions and added chives instead. Came out very tasty.

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Reviewer:

pinkiemarie

Cooking Level: Intermediate

Living In: Missoula, Montana, USA

Reviewed: Feb. 24, 2012

YUM! This soup tastes really not that far off the turkey soup my Mum makes every year after Christmas with a whole heck of a lot less work! Freezes well too.

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Reviewer:

JLJONESY

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Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Feb. 8, 2012

The amount of oil to sauté the veggies seemed high to me, so I reduced it by 75%, using only 1 tbsp which worked fine. This one small change really had to cut back on the fat grams in this soup making it much healthier. Otherwise, I followed the recipe to the letter and found the soup very flavorful. After seasoning with salt and pepper, I did add a little thyme. Nice soup and will be making again.

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Reviewer:

lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Feb. 3, 2012

I followed recipe very closely except I used the wonderful Roasted-vegetable stock on this site and a quick cooking barley. This is a great soup . I will freeze servings and let you know if it is not great each time I prepare one.

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Reviewer:

Kelly2

Reviewed: Dec. 13, 2011

Yummy just as is.

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Reviewer:

Alisa

Reviewed: Dec. 8, 2011

I made the recipe as stated and it was very good and easy! I may reduce the oil next time and try toasting the barley as another reviewer suggested.

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Reviewer:

Yada yada yada

Reviewed: Nov. 30, 2011

I made this recipe as written... wonderful! Then I made it with smoked turkey stock and added fresh thyme! I could sell this on a street corner for $$$. It had to be the best Mushroom Barley soup I have ever tasted!.

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Reviewer:

terrellksr

Reviewed: Nov. 11, 2011

Very good and healthy, especially if you use low sodium, fat free chicken broth! I added rosemary and it made a huge difference in the taste!

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Reviewer:

CBeaver

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Sep. 11, 2011

Great soup! I added 3 tbsp of porchini mushroom powder for more flavor and a full cup of farro as I did not have any barley. Delicious, warming and easy to make!

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Reviewer:

Nadia

Reviewed: Aug. 27, 2011

Thank you for the recipe! I modified to make 8 servings instead of six and for salt added teaspoon - which oversalted. As another reviewer noted (I read it too late) there's salt in chicken broth cubes I used for stock. Also agree, with another reviewer - next time will put in more carrots and touch of chicken meat if possible. And yes, I soaked barley while chopping. It took close to 2-2.5 hrs total at leisurely pace.

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