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Just made this for lunch, it was awesome will definitely make again
Great rich flavor! One of our favorites.
Delicious. Will omit the potato and increase the barley by 1/4 c. since my husband is diabetic and shouldn’t eat white potatoes. The wild mushrooms, soy and balsamic add great flavor. Did double the amount of both the soy and balsamic. Thanks for this great vegetarian recipe.
So easy to make. I had stock on hand so I used that and added a can of pinto beans to make it more filling. Really delicious. This will be added to my list if ” go to ” recipes.
This is absolutely delicious. I always cook my barley or other grains separately so they don’t sop up all the liquid while sitting overnight. It’s a large recipe so served the second night with sausage. It’s definitely a keeper.
I had cooked chicken I needed to use up so I added it to the soup, while replacing the water with chicken stock. I added more garlic, herbs, soy sauce and balsamic. It was still a nice mellow soup – perfect for a cold night. Oh, I topped it with a dollop of Greek yogurt (sour cream would work well too) and it brought it to another level.I will make this vegetarian next time and I was also thinking Beef: beef broth and either ground beef or leftover cut up steak. Yumm!
I like everything about this recipe… except the barley. I don’t know why, but I just don’t care for barley. This said, I really do like all of the other ingredients. I think I will try it with Quinoa. Another ‘chic’ grain for sure, but one that I do like and yet somehow forget to use.
I am amused that my late Scottish Grandmother’s barley is now “chic”…. I’m not sure she’d know what the word meant, would smile when she found out, and continue to use it in her wonderful vegetable beef soup… I never talked to her about it, and she has been gone for decades, but I imagine it was an “extender”. An ingredient, not too expensive, that filled out a soup and made it more of a meal…