The flavor was really delicious. The amount of barley was way too much, in my opinion, for the amount of liquid, and required more time than called for in the recipe. After 45 minutes of simmering with the barley, it still wasn't done, so allow plenty of time.
I made this soup yesterday. Had one bowl and put the rest down the garbage disposer. Truly awful.
Love this recipe - double all the veggies and still enough broth. One of my favorite recipes.
I made this soup last week and we loved it! My husband finished the last bowl yesterday and he said, "Don't wait too long to make this again." I used pearled barley straight from the bag which helped offset the pricey dried porcinis. I had some of the porcinis leftover and they have been soaked in the boiling water and are going on tonight's pizza. This is a very good, healthy, earthy soup...a cornbread biscuit is just the right taste and texture with it.
My husband says this is the best soup he has ever had. The porchini mushrooms are a must - they add a delicious savory flavor that is quite amazing.
I made this tonight using my pressure cooker as a quick dinner. 10 minutes on high pressure with the beef and vegetables, then 15 minutes high pressure with the barley added. It was outstanding. I didn't have a parsnip so I left that out and it wasn't even missed (and I love parsnips!). I did run the dried porcini through the spice grinder to pulverize them and just mixed them into the beef broth during cooking to save the 30 minutes soaking time. Lots of flavor with less time.
Very hearty and flavorful. Rich mushroom and beef flavors. Added about 1-2 tsp sherry vinegar at the end. Used leek instead of onion, since I had one on hand. And used beef from a previously cooked roast, which I added at the end of cooking.
This soup is outstanding. By far the best soup I have ever made. Followed directions minus the dried mushrooms. Just skipped that step, I also added roasted corn, just cause I had it. This is my second time making this and it turned out perfect both times. No prep for the barley, just tossed it in. try it!
I LOVE this, and I don't really like beef very much. The mushrooms give it a really nice earthy flavor. It freezes well.
We LOVED this so much that out of a family of 4 (all girls) there were NO left overs!!!! Side note, couldn't find the dried porcini mushrooms, so I omitted that step, and I added extra barley - but this was so good my mom even liked it. Even better was my 16 month old eating an ENTIRE cup by herself. I've never seen her ask for more please without there being a cookie in sight.
This soup is AMAZING! I never found the porcini or cremini mushrooms at my grocery so I just left that part out...used two packages of baby bella mushrooms instead. I also needed extra broth and cut the meat in bite-sized pieces so they were very tender. I did use Quick Barley (10 minute kind) and it worked great! This is such a flavorful and satisfying soup...perfect on a cold day or to have ready after work. Crusty bread or buttered crackers are the guilty pleasures...but hey??? It's up to you!
Because the recipe really didn't specify whether or not to cook the barley, I chose to soak it overnight. Even so, the barley absorbed all the soup liquid and it was more of a stew than a soup. Very bland, I had to add extra salt and pepper. Would not make again.
A good soup that goes well with a crusty bread, especially on a chilly evening. Definitely a keeper.
My store didn't have the porcini or cremini, so I used white mushrooms and baby portabella. It turned out wonderfully! I served it to my visiting sisters, and they all raved, asking for the recipe. This was hearty, satisfying, and a definite repeater! I served it with a warm spinach salad and crusty ciabatta bread drizzled with olive oil. Fantastic meal.