Reviewed: Jan. 3, 2011

Excellent and easy soup! We added extra barley which then required more chicken broth. The pearl barley does the trick...no soaking and it was ready in the hour of simmering. We threw in some shredded rotisserie chicken to get it used up. I didnt' have any celery in the house so I substituted with celery salt and cut back on the regular salt. Will be a definite addition to my soup making rotation!

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Reviewer:

MeggieSuzel

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Hopewell, Pennsylvania, USA

Reviewed: Jan. 3, 2011

used 8 cups of broth. Very tasty and flavorful.

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Reviewer:

limeun

Reviewed: Jan. 2, 2011

Great soup! So easy - left out the celery and used only half a pound of mushrooms (all I had on hand), but thought it was perfect.

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Reviewer:

ELamb

Reviewed: Dec. 31, 2010

Super easy and quick! I love mushroom and barley soups, and was looking for something I could whip up for lunch. I only made two changes to the recipe. 1) I used vegetable broth instead of chicken broth to make it vegetarian. 2) I added 2 bay leaves when I brought it to a boil. Delicious!

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Reviewer:

Jess M.

Reviewed: Dec. 16, 2010

I used ground beef and beef broth instead of the mushrooms and the chicken broth and came out really good, tanks!

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Reviewer:

Milenka

Reviewed: Nov. 29, 2010

This was very good. I was looking for a way to use some of the leftover turkey from Thanksgiving Day and this sounded really good. We used all of the celery on Thanksgiving day so I substituted 1 scant teaspoon of celery seed. Followed the recipe except that I chopped baby bellas into quarters or eighths, depending on the size, used 4 cups of chicken stock (all I had left) and 2 cups of water with chicken granules (very salty so don't add any salt if using these) and added leftover turkey. The fragrance was awesome and the dish was absolutely delicious. I may have some for breakfast! Thanks for the recipe sand1149!

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Reviewer:

SharonC

Cooking Level: Intermediate

Living In: Tupelo, Mississippi, USA

Reviewed: Nov. 1, 2010

EXCELLENT, EXCELLENT SOUP! Made just as written, except for adding in some extra garlic. I can't believe the wonderful flavors that came from this~YUM! It did take 1 hour for my barley to be fully cooked, but that was no big deal. this soup is definately going into my regular rotation! Thanks for sharing. :)

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Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Oct. 15, 2010

This was so easy to make and it turned out pretty well.I made a few additions that I think really helped boost the flavor: I added extra garlic, and onions, and some red wine as I was cooking the mushrooms. Oh, I also used beef broth instead of chicken. The wine really gave the soup great depth.

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Reviewer:

lmunter

Reviewed: Oct. 13, 2010

So yummy! Great as is as well as zested up a bit. I like to cook it with a bay leaf or two, minced hot pepper, and at the end I garnish with cilantro and a splash on V8 juice. My boyfriend likes it plain so I just do it to my bowl. YUM Yum yyyyyyuuummmm!

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