It's too bad all recipes makes you rate the recipe in order to review it now, because I didn't really follow the directions- but I must say; the idea of this soup inspired me! First of all, hubby and I are on a diet and although the sound of an entire stick of butter sounds good, I just couldn't do it. So I used two Tbsp butter and 2 Tbsp "smart balance" margarine. (that's 4 T total, instead of 8!) Then after sauteing the veggies I didn't remove them, I just sprinkled 1 T flour in and stirred for about a minute until the flour was absorbed into the fat and a little golden in color. Then, I didn't notice that it was supposed to be quick cooking barley until after I started making it, so I added another two cups liquid for the barely to absorb as it cooked. I replaced the water with 1/2 C white wine, 1 1/2 C beef broth, and 2 C chicken broth. Let the barley cook with the lid on for about 40 minutes and it was perfectly tender. I then added three cups NONFAT milk plus gruyere cheese, (and the parsley and worchestershire) because I had it in the fridge already and it's pretty similar to swiss. Although, I'm sure it's to die for with swiss. the turn out: delightful! Honestly, this is my first time cooking barley. And I actually liked it. Who knew? Thanks for the inspiration!
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It's too bad all recipes makes you rate the recipe in order to review it now, because I didn't...