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STAMPINGADDICT's Photo STAMPINGADDICT SparkPoints: (0)
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12/27/09 1:15 P

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I cook my barley seperately and add it to the bowls when serving the soup. That way, everyone can take the amount they want!

Deb
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LRRSNDRS's Photo LRRSNDRS Posts: 1,368
12/15/09 4:45 A

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I too have been watching my sodium. I like to use herbs, Basil, cilantro and italian parsley are some of my favorites. I also like the Mrs. Dash blends if I am using dried herbs.

Lorri

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LADYIRISH317's Photo LADYIRISH317 Posts: 56,045
12/13/09 10:57 A

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I did put onions in mine. The zucchini sounds like a great addition.

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BUSYMOM206's Photo BUSYMOM206 Posts: 5,289
12/13/09 10:56 A

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I put in onions, zucchini and some Mrs Dash as well as a packet of beef gravy mix (?)...might have been herb gravy, but it was a packet of gravy mix that went well with everything. Doesn't do a lot for watching the sodium, but helps a lot on the flavor!

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LADYIRISH317's Photo LADYIRISH317 Posts: 56,045
12/13/09 10:50 A

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1) Quick-cooking barley swells up a lot more than you might think. I ended up with WAY too much barley in this soup. I suspect that I'll have a lot of beef-flavored barley once the beef, carrots and mushrooms run out. Oh well, I can freeze it for side dishes with hamburger, I guess.

2) I used a lot of richly flavored ingredients in it: beef, mushrooms, carrots and unsalted beef broth. I'm trying to cut down on sodium and I thought those flavors would be enough. It did taste good, but there was something a bit missing. Pepper, maybe? Possibly a few herbs, but I didn't know what.

Try, try again...

"...there's some good in this world, Mr. Frodo, and it's worth fighting for."

"We're children of a fighting race that never yet has known disgrace." (The Soldiers' Song, Irish national anthem)

"Every day above ground is a good day." (Chef Justin Kennedy of New Orleans, on Chopped)

Please visit my blog:
www.cuisinequests.blogspot.com/


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