We like meaty soups, so I added about 1.5 lbs of cubed meat, didn't brown the meat nor did I add any butter. Like most others, I used 4 cups of low sodium beef stock and about 3.5 cups of beef broth I'd cooked a roast in earlier in the week. I added a touch more mushrooms as well as 3X barley (because we love it and I wanted to stretch the soup). Use a quality beef stock as a lot of the flavor is derived from it. Fantastic flavor without the sour cream and with it, it almost tasted like another soup. We added just a tablespoon or so to individual servings. Will definitely make again but will add more mushrooms and carrots. Thanks for an easy, fantastic soup recipe.
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We like meaty soups, so I added about 1.5 lbs of cubed meat, didn't brown the meat nor did I...