A steaming hot bowl of barley soup topped with fresh chopped parsley. I made this soup last Sunday thanks to the recipe and inspiration from Famous P. in the comments here. Although I had expressed a preference for a vegetarian recipe, I decided to simply follow the recipe and we weren't disappointed; even L. liked it! I think next time I'd add about 2 more potatoes and maybe double the barley just to bulk it up even more. As Famous P. predicted, the soup thickened as it cooled and tasted even better a day or two after it was made. I highly recommend this recipe if you like barley soup; it's very easy to make, especially if you have a food processor to chop all those onions, carrots, and celery! Next up on the Ambivalent Cooking Show: Aloo Mutter from Route 79's cooking tips, which were pointed out by Raquel. I love aloo mutter and every time I have it at an Indian restaurant I think, “I should learn how to make this at home.” Now that I have the recipe, I just need to find the time....