Comments on: beef, leek and barley soup

By: Laurie

Laurie — Mon, 09 Nov 2009 17:59:25 +0000

Made this for family friends that were sick – excellent recipe. I stuck to the recommended premise that you put everything in the pot and let it just go for three hours instead of fiddling around with it and it was grand when it was done. I left the lid on the whole time and it thickened up quite nicely on it’s own. Reminded me of the way my grandmother cooked and everything she made was amazing. Thanks for a low effort huge result recipe.

By: heatherkh

heatherkh — Mon, 02 Nov 2009 20:08:37 +0000

i’ve been meaning to make this soup since i first found your blog. SO easy, and so simple. i added carrots and dried porcini mushrooms and used chicken stock instead of beef, as it was what i had on hand. love the adaptability of this one – it is going to take me through the winter. thank you!

By: Jessica

Jessica — Tue, 06 Oct 2009 22:57:11 +0000

I just got home from the store and am very excited to make this soup tonight for dinner tomorrow! If I’m planning on going the route where I put the soup in the fridge overnight, is it better to add the barley tomorrow when I reheat or today when I make it half way through?

By: candace

candace — Tue, 01 Sep 2009 20:41:15 +0000

Boy, do I miss Laurie Colwin. But now I know one of the reasons I enjoy your website so much. Thanks so much.

By: melissa

melissa — Thu, 23 Jul 2009 02:11:43 +0000

thanks for the incredibly quick response! i’ve got the soup simmering on the stovetop right now–10 minutes to go. i kept the cover on for the first 1.5 hours then took it off because the broth was too thin/weak … now it’s rich and a bit creamy, and by all indications will be delicious. i suspect that those who commented that their soup ended up as a thick stew cooked it for the full three hours without the lid…

for the record, i seared the salted/peppered short ribs on all sides, sauteed the leeks/garlic/onions till soft and almost browned, added in the beef broth, and after the first hour added the barley plus limas, corn, cubed potatoes, chopped carrots, a couple bay leaves, a hint of rosemary and thyme, and a bit of chicken and beef base.

By: deb

deb — Thu, 23 Jul 2009 01:51:23 +0000

It has been a while, but I think I left it on. I didn’t want the liquid to evaporate.

By: melissa

melissa — Thu, 23 Jul 2009 00:22:53 +0000

quick question: do you cover the soup, leave it uncovered, or somewhere in between?

By: emily

emily — Thu, 14 May 2009 23:30:44 +0000

I added a splash of wine, celery, and carrots and left it in a crockpot to simmer while I was out. it was delicious :)

By: Iesous Makarios benYakov

Iesous Makarios benYakov — Thu, 02 Apr 2009 06:42:42 +0000

Thank you so much for this recipie. I’ve never even heard of this outside my Giagia’s kitchen. Though being Greek Jews we used lamb, it is still basically the same. I had not tasted it since she made it last, some 11 years ago. Making it with my daughter, this and matza balls, and Challa, and tzatziki, all take me back to my Giagia’s kitchen when I was a young boy in Greece. Food I think is possibly the best way to bring generations together. Thank you for the recipie, which I had never learned. If there are any Yevanic ( Greco-Jewish) recipies you want feel free to ask me, I still have 90% of her recipies

By: Tara

Tara — Wed, 25 Mar 2009 22:09:59 +0000

Making this for the third time since first finding your site in early February. First time out of the gate was *fabulous*. Second time I added too much barley and my leeks were smallish, but the soup was still VERY tasty. This time… well, we’ll see. I used LOTS of leek but discovered that my garlic was not very good, so I’m using my good Penzey’s garlic powder instead.

I might (*gasp*) add some other veggie in there this time. Carrots, mayhap? Peas? Not potatoes… it’s thick enough already! Wonder if I have any cauliflower…

Thank you for posting this. It was EXACTly what I needed this season.