Sliced Steak and Mushroom Barley Soup

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Total Reviews: 6

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  • on February 12, 2012

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    I love Rachel's recipes and when she said she would serve this soup at a dinner gathering, I thought I would do the same. I followed this recipe to the tee. I'm happy I cooked it for myself first. Honestly...I hated this. Others here enjoyed it...but I did not like the smell of the porcinis and the portabellas. I love mushrooms, but this just did not work for me. The taste was overwhelmingly mushroom. The way the steak is prepared makes it almost impossible to reheat this. Oh well...good luck to those who try it.

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  • on January 21, 2012

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    This soup was everything I hoped it would be and MORE. Rachael never lets me down!!! It had "umami", was wintery, rich (but not in a fattening way and hearty.

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  • on January 18, 2012

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    This soup is insanely good! My store didn't have fresh thyme so I used 1/3 amt of dry thyme. I also had filet mignon and it was a treat on the soup! The broth is just amazing....both my kids, age 6 and 9 LOVED it!!

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  • on January 15, 2012

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    This was a perfect, rich yet healthy, winter soup. I made it for my vegan son without the steak and swapping the beef stock for vegetable stock. Like a previous reviewer I added the worcestershire sauce to the broth.
    PS - love the tip on storing roasted garlic to use through the winter.

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  • on January 11, 2012

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    This was so incredibly good! We used baby bellas, shitakes and oyster mushrooms. We also added about 3/4 cup of white wine. This soup has an amazing flavor! Thanks for a new favorite, Rachael!

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  • on January 08, 2012

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    Delicious!! I used leftover beef tenderloin instead of the grilled steak and placed small slices in the soup just to warm through. Since I did not use the Worchestershire sauce on the steak, I put a little into the broth, I definitely recommend using it. Use regular barley not the quick cook stuff, it is much better.

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