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All barley is high in fiber, but hulled barley is the most nutrient-dense. If you make this soup with pearl barley, use 2 cups water in step 4 and cook, covered, for 10 minutes in step 5.

Source: Martha Stewart Living, October 2011
Total Time Prep Servings Yield

Ingredients

Directions

Cook's Notes

Soup can be refrigerated for up to 5 days. Warm over low heat before serving.

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  • ukgirl55
    10 FEB, 2014
    Fabulous! Followed the recipe except used beef stock as had no chicken available, brown mushrooms (only those and button available at store) and increased the amount of barley (love barley). Wonderful, rich flavor - even my picky daughter liked it and hubby raved about it. Highly recommended.
    Reply
  • tryae
    26 MAR, 2013
    I made this with leftover potroast, and I also chopped up 1 whole potato I had leftover, and about 3 celery stalks diced fine, and a couple of regular carrots chopped into little peices. Instead of parsley, I had a small amount fresh kale, so I chopped this fine in the bullet blender, strained and threw into the soup. I also used beef boullion cubes. Was great! Nice and meaty, very nutritious, and tasted good too!
    Reply
  • RachelRenee2000
    17 DEC, 2012
    This recipe turned out great. No complaints from the family, and leftovers were all eaten. Didn't have chicken stock, so I used broth, and it turned out great.
    Reply
  • shelleycooks
    20 FEB, 2012
    This was great and so rich! The meat was very tender and the whole soup was very flavorful. We did use beef broth b/c that is what I had. We didn't make any other alterations. We will certainly be making this one again.
    Reply
  • tanababy
    19 FEB, 2012
    My picky toddlers ate this!! Excellent flavor. The recipe said 4 hours, but I made it in 2 hr 40 min. I used stew meat and it came out tender with excellent flavor. Will make this over and over.
    Reply
  • MS12286601
    11 NOV, 2011
    Excellent flavor, I think reducing the wine adds so much to the flavor of the soup. I didn't have barley, so I added potatoes in the last hour with the broth and water. I also used alot more carrots and added celery also so I would have more veggies and be a very hearty soup. Will definately make it again.
    Reply
  • mparizot
    1 NOV, 2011
    This a wonderful and child friendly soup, full of nutrition and easy to make. With the cooler weather upon us, we enjoy soups a lot.
    Reply

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