It's been a really long time since I bothered to write a review for anything here, but I just had to let everyone know how wonderful this soup is! It really stands out from the crowd, that's for sure. We especially loved the fresh dill. Very hearty and rustic. It has a taste of the "old country" to me, like an Eastern European dish. Thank you for this major keeper!
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I was a bit unsure of whether I'd like this soup as I'm not a huge dill fan, but DH is, so I tried it anyways. I loved it, my husband loved it, and my two non soup loving kids asked for it for breakfast the next day! It is rich and really nicely flavored - dh thought I'd put butter in it.(though I skipped celery and parsnips as I had none, and used dried dill) A very satisfying soup. We had it with whole wheat buns #168802. Also, as a general rule, I make soups the day before we eat them because they are so much better the second day, but this is one we're happy to eat on the day I make it. Making it today for a snow day.
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I followed the recipe as far as ingredients go but changed the technique as pr chef friend's instructions. I sauteed the onion, carrots, and celery for 20 min then added the grated parsnip and sauteed all that for another 10 min. Then I added finely chopped sweet potatoes and sauteed that another 10 min. This all helps build flavors. Then I added broth and cooked it just until sweet potatoes were cooked and not falling apart. I cooked the barley separately so I had more control over the thickness of the final product. I added the barley along with the cooking water it was in to add the thickness you get when using barley in a soup. I would say I used more broth than the recipe called for. Like other reviewers I found it a little bland. I added some parsley at the end and that helped visually as well as the taste. It is a hearty, healthy soup and it makes a TON of soup. Lucky I had lots of people to share it with. I will update this review with their comments later.
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This was SO good. I had never tried sweet potatoes before this recipe (love them now). I would not use the dill again even though I like dill a lot. Thanks for something new :)
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An interesting soup. I didn't like it as well with the dill as I did without. Very thick the first day and even thicker the second day. My kids ate it and enjoyed it. I used only one small can of chicken. I froze about 3 qts of this as it made a LOT.
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Wow! Perfect synchronicity lead me to this recipe as I was actually looking for BULGUR soup recipes and inadvertently put in BARLEY. I used a cup of bulgur wheat instead of the barley, omitted the parsnips as we had none. I also used ham and ham stock instead of chicken, did not omit the dill, even when I wasn't sure how it would pair with the ham. I did reduce the amount, however, to about a tablespoon. Dolloped on plain Greek yogurt to serve.
The end result? WOW, what a soup!! Thick, rich, hearty and sooo flavorful and good! Can't wait to try it tomorrow as I am sure after it mellows it will be even better. Next time I will try it with lentils.
Some people say "lucky accidents" but I don't believe in those ;) Excellent, thanks so much for posting, Winkki!!!
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Really nice soup, loved the dill, just never think of adding dill with chicken.
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This was good, I only made servings for four and we only had a little bit left.
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I thought this soup was fabulous! It was very thick, so next time I'm adding more stock. But the flavors blended beautifully -- delicious!!
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Wonderful! I made it with out chicken and just a bit of "better than bullion." Omitted parsnip as I used a parsnip in a soup yesterday and didn't want to dig up another from the garden yet. Added about 5 leaves of fresh sage and left out the dill. Also, put the hand blender in after it had cooked and pureed enough of it to make a creamy sauce with the chunks. Really blends the flavors nicely.
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Very hearty. I tasted along the way and up until I added the dill I really liked it. Next time I personally would omit the dill.
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A fabulous recipe - it turns out that I really love barley. But the cherry on top of the cake was the comments from our 3 kids - all scoffed up in no time, even by our 10 months-old girl. A definite keeper.
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Really good soup. I made a few changes, not enough to affect the original. I used a leek instead of a Spanish onion. Instead of a parsnip, I used a wedge of rutabega. I prefer a mix of sweet and bitter. I used sage instead of dill. The dill just didn't seem right to me. Good soup.
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Have made this thick and hearty soup enough times to know it is a keeper. Sweet potatoes are holiday fare at our house and already have extra on the shopping list to make a big pot of this delicious soup this coming week. Made as posted. It is a great combination of ingredients and seasonings that come together to make for a meal in itself kind of soup that we really enjoy. Thank you Winkki.
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Good. I did not have any parsnips so I did not add any and I forgot the dill. I also used canned sweet potatoes and cooked it less. Next time I will use 2 of the big cans of sweet potatoes (it needed more sweet potatoes- I had used 1 big can and one little can) and I will decrease the chicken broth and instead use the liquid from the sweet potato cans.
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Delicious! We were all feeling a bit under the weather today - this was easy to prepare and seemed to perk everyone up. I used only 1 large yam (at least a 1 pounder) and it was more than enough. I also added a couple of pinches of "herbs de provance" and a couple of shakes of Mrs. Dash to bring out the subtle flavors. We'll definitely keep this one in active rotation file at our home.
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I'm with MELM. This soup just didn't come together. I used all the ingredients pretty much as described and made my own stock. All the ingredients are very mild flavoured exept for the dill which really stood out. Two other New England Soup recipes that I tried were excellent so I was a bit surprised at this one. It is as if it is missing an ingredient.
In its favour it is very healthy and if you fine tune the dill it should make a good hearty meal.
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I hate to give this such a low rating but it was really unedible. It was very bland and even adding a lot of extra chicken stock and seasoning no one would eat it. Hopefully I can rinse the liquid off and use this for some other dish so it is not all wasted.
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My husband really enjoyed this, but, while I thought it unique, something didn't quite jive--I think it was the dill with the barley. I will make again, but thin it with more broth. I also found just a little white wine vinegar seemed to refine the taste, and a sprinkle of fresh thyme united the flavors.
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This is a nice soup but for us, it was way too thick. I added extra broth.
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