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I made half the recipe, omitted the mushrooms and tomatoes, but added tomato juice for flavor. This made it more soup than stew, and it's a wonderful warmer-upper! Served with homemade bread this was very filling. Thanks for posting Karen. Made for I Recommend Tag.

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ElaineAnn November 29, 2010

Very good soup/stew. I didn't have beef consomme so I used beef broth and just used less water. I also used the sirloin, cut in cubes. It still turned out wonderful. Thanks for this one. I will try some of your other ones -- I've saved quite a few, they sound so good.

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nemokitty January 26, 2009

Very hearty and delicious soup! I made as stated only I increased the garlic up to 3 tablespoons and I browned it with the ground beef, if you omitted just a little of the water this could be served as a stew it it very thick and filling even as a soup. thanks Karen!

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Kittencal@recipezazz February 22, 2006

Hearty and full of flavor. More a stew then a soup! Just love barley! I use 1 large portabella, ground buffalo meat, frozen peas and corn, 2 tablespoon dried parsley and a sprigs fresh thyme. I simmered for 20-30 minutes. Skipped the sugar and vinegar. And enjoyed bunches! My belly was doing the happy dance!

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Rita~ January 25, 2006

This made a wonderful soup! Hearty and thick and full of flavor. I did add chopped cilantro into the soup too, which really made the flavor pop! Thanks for an excellent recipe!

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michEgan October 20, 2005
Barley Burger Main Course Soup