Vegetable barley soup with the taste of Little India from Around My French Table: More Than 300 Recipes from My Home to Yours (page 89) by Dorie Greenspan

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Notes about this recipe

  • ksg518 on April 05, 2021

    I thought this was very blah. I added some better than bouillon which helped a little and finally even some roasted chicken. But it still seemed to be missing something. Not a repeat.

  • Laura on October 29, 2014

    Pg. 89. This was very good! I made it with vegetable stock and substituted 2 turnips for the parsnip. I thought the spice amounts as written in the recipe were exactly right -- I did not feel the need to increase them. The amount of barley was too little, I think. It barely showed up. In future, I would either increase it, or eliminate it altogether. Addendum: On the day after I made this the barley had absorbed significantly more liquid and was very much present in the soup rather than invisible like the day before. There was still plenty of broth as well. So, in future I would plan to make this the day before I wanted to serve it.

  • Melanie on April 29, 2014

    We thought this was delicious - different from most barley soups. Substituted turnip for the parsnip and upped the spices. We used water (not stock) and used the chilli flakes (optional) which provided a good level of heat.

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