By Sage on October 31, 2006
Photo by Sage
Photo by Sage
"Here is winter time comfort soup. I substituted 2 cups for frozen vegetables for the mushrooms. I made this soup in the slow cooker and came out really nice.Low for 8 hours or High for 4 hours."
Serving Size: 1 (497 g)
Servings Per Recipe: 6
"This is a very nice and filling soup. We love barley and I try to make at least one veggie meal a week so this will work great for us. I did add about a half can of diced tomatoes as they were in the fridge and I thought they would be a nice addition. This will certainly show up at our table again. Thank you for sharing your recipe."
"We had this for our main meal tonight and enjoyed it a lot which wasn't too much of a shock because we are big fans of barley soups. The only slight confusion I had with the recipe was how the ingredients list mentions both beef and chicken stock but when I got to the liquid adding stage of the instructions it only mentioned chicken stock. I wasn't sure which was in error but from the amount of liquid barley usually sucks up I went with adding them both and that worked out well. A tasty and very filling and healthy soup. I used the slow cooker method of high for 4 hours and it worked well. Made for ZWT4."
"Absolutely fabulous soup - thick,healthy and a perfect winter meal It was a breeze to make too which is always an added bonus . As this was the first time I had cooked with barley I was worried I would have trouble finding it at the supermarket but there it was with the dried lentils and split peas - no problems at all . I added a bit of chopped coriander and a bit of chopped basil along with the parsley and it was soooo good - so my thanks to Sage."