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Reviewed Mexican Sliced Steak and Barley Soup
Jan 12, 2013 on FoodNetwork.com
“This is a terrific recipe. The soup was hearty enough to leave me full after one bowl. I used just one hot pepper--split between the marinade and the soup base, and my soup still had plenty of kick. The recipe says to top bowls with hot sauce or Worcestershire sauce, but we found the soup plenty flavorful without adding anything extra.