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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2 users found this review helpful

Reviewer:

Valerie

Cooking Level: Intermediate

Home Town: New Washington, Indiana, USA

Living In: Louisville, Kentucky, USA

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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48 users found this review helpful

Reviewer:

bob w

Cooking Level: Intermediate

Home Town: Staten Island, New York, USA

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

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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11 users found this review helpful

Reviewer:

ironchefweber

Cooking Level: Expert

Home Town: Mackinaw City, Michigan, USA

Living In: Assonet, Massachusetts, USA

Reviewed: Feb. 23, 2008

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

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0 users found this review helpful

Reviewer:

theprofessor

Cooking Level: Intermediate

Home Town: Temperance, Michigan, USA

Living In: Atlanta, Georgia, USA

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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1 user found this review helpful

Reviewer:

Jessi

Cooking Level: Professional

Home Town: Thousand Oaks, California, USA

Living In: Seattle, Washington, USA

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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1 user found this review helpful

Reviewer:

Ella

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: Intermediate

Living In: Monroe, Michigan, USA

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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28 users found this review helpful