The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: May 11, 2012
Calling this dish a stew is correct, really thick . Next time I would rinse the cooked barley before adding to the pot. Also use more chicken broth and add a can of mixed beans. And some more spices to kick it up a bit. I would make it again.
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Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada
Living In: Brampton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: May 14, 2011
This was yummy, but too eaily overcooked for our family chaos. Gets a bit mushy if not stopped at right time - and that makes freezing/reheating a challenge later.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Jan. 11, 2011
Good and healthy. Easy to swallow.
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4 users found this review helpful

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Cooking Level: Expert

Home Town: Staten Island, New York, USA
Living In: Muncy, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Nov. 5, 2010
Good flavor, I added 1/2 a can of left over vegetable broth to make it a little more soup-like. Doubled the mushrooms and white wine. Needed something salty - I added parmesan to my bowl. Freezes well.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Sep. 13, 2010
Very good. I like broth so I added 3 additional cups of chicken broth.
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5 users found this review helpful

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Sep. 6, 2010
Following the recipe exactly, it's ridiculously bland. However, with a couple changes, we inhaled it. Used chicken broth in place of water to give it some flavor and used waaaay more than three cups. Just kept dumping it in as needed. Doubled the beans, and did not drain the beans or tomatoes. Used a lot of spinach, fresh rosemary, and used my favorite, Beecher's Flagship cheese on top. Pair with bread and you're in heaven.
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5 users found this review helpful

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Cooking Level: Intermediate

Living In: Silverdale, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Aug. 21, 2010
Very good will make again. I left off the mushrooms and red pepper flakes since those are not favorites in our house, but other wise a great and tasty soup with lots of flavor! Yumm. I would have given it 5 stars if it didn't have the mushrooms and red pepper flakes.
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Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: May 10, 2010
Great vegetarian meal. I added extra mushrooms & spinach, added some black beans & corn and an extra little bit of spice. Leftovers taste great. This is a keeper.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Jan. 13, 2010
I made this recipe with turkey broth I had on hand and my husband and I liked it very much. I like the consistency and serve it as the meal, or as a side dish. I did add additional water only to keep it from burning while keeping it warm in the skillet, used fresh rosemary and added salt and pepper after tasting the finished dish. I did think it needed an additional spice flavor but I wasn't sure what. After reading the reviews I think I will add some oregano or basil next time, or try some cajun seasoning. I plan to include it in the rotation.
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Cooking Level: Expert

Home Town: Buffalo, New York, USA
Living In: Syracuse, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Dec. 26, 2009
This was delicious! As stated, it is even better the next day so makes for the perfect prepare and take to lunch soup. The most common substitution I make with all soups is to use an herbal tea in place of the broth, a great way to add some nutrients and cut back on sodium.
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Cooking Level: Intermediate

Living In: Laramie, Wyoming, USA

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