*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This soup is delicious and so simple. I had not cooked with lentils before and I wanted to try them. I love barley and the thought of having them together intrigued me. A friend gave a bag of lentils to me and I found this recipe. When I read it, it seemed too simple to be good. However I read the reviews and saw most people didn’t change much. I didn’t have any porcini mushrooms but I had a ton of sliced button mushrooms so I sautéed them in a little olive oil and put them in the soup. I added a parsnip and a couple potatoes to make it heartier. To my dismay I did not have sherry on hand so I added a tablespoon of balsamic vinegar which added a full bodied richness. With a warm loaf of bread and a glass of good wine, this soup was a great comfort food on a cold winter night. Thank you Diana for sharing!!!
I made this recipe using vegetable stock, which was absolutely delicious. I highly recommend doing that. But, there was one issue: I don't know if beef broth and vegetable broth heat differently, but 2 qts. of veggie broth were not NEARLY enough. I was basically making a stew with only 2 qts. So, I used 3 qts. which made a good, thick, hearty soup. That was as much room as I had in my pot. Next time, I'll use a large pot, and 4 qts. of veggie broth, and I'm sure that will be perfect!
I have to say this was one of the best soups I've made (and I make a lot of soups...)! The thyme compliments the mushrooms perfectly. I didn't have the dried mushrooms so sauted white button mushrooms instead. I did end up adding some homeade noodles and extra stock as I wanted this to be a meal soup, which added nicely to the soup.
Great recipe! Although I did tweak it a bit to incorporate the ingredients that I hand on hand...I made it in my crockpot, which is huge, so I doubled the recipe and reduced the amount of liquid as I wanted more of a stew-like consistency. I also browned some ground beef to give it a little more flavor. I used a package of button mushrooms and included a can of italian style stewed tomatoes. This is a versitle recipe which is easily adaptable to what you have at home. Very tasty...Yum-o!
This was a good soup. It was easy to make, and my whole family liked it (including my three year old daughter). I used low sodium vegetable broth instead of beef broth. I also doubled the thyme and added one large parsnip for extra flavor. This tasted great along side a pesto grilled cheese. It also tasted even better the next day (as most soups do).
I didn't add sherry. The soup was good, but I felt it lack of something. Probably a few drops of sherry would solve the problem. I live in the country side of Japan where it is a bit hard to find porcini and button mushrooms. I used Japanese mushrooms, such as shiitake and shimeji, though the soup tasted good.
This was pretty good, but I think I will alter the proportions a little next time I make it. I think I'll want to use lots more carrots and celery and cut the lentils and barley down to 1/2 cup each. It did have a very nice flavor though, and was just the thing for a cold-rainy Spring night!