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March 22, 2009



So glad to have you back!

Cafe Boulud Cookbook is ever inspiring although I have to confess I never noticed this recipe and I don't know why -- this looks wonderful.

Lynn D.

I have resolved to make a big batch of soup once a week (and also cook less meat) and this looks like the perfect recipe to get started. Thanks for coming back.


Yeah! I'm so glad you're back. Toast is one of my favorite guilty pleasures when I should be working, and lately, I have a lot of work to do. So it's nice to have you back.


Wonderful, I love barley soup! So glad you are back.


Lovely to see you in print once more! But please don't let your admirers force you to blog more than you want. There's lots of other things that must take priority in your life.


Good to see you back! I toast emmer (aka farro) before cooking it into pilaf; adds even more nuttiness to an already nutty grain. I love barley mushroom soups; I'll have to try this one soon (before it gets to be summer).

Dawn Smith

This soup sounds delicious and to think all you have to do is step outside for some of the ingredients...i was wondering which site offers the best ingredients...one of my friend introduced me to a great site....my search ends at www.myethnicworld.com


Welcome back.

the chocolate lady (eve)

Welcome home Lindy!
I have been missing you.
I do agree with everything you said about toasting. I still might be about to try an all-raw month just to see what happens.


Dear Lindy,

Thanks for your great thoughts on toasting (which I just found)!

I recently started a thread on this in chowhound --- 'revival' at http://chowhound.chow.com/topics/713378?tag=boards;topic-713378 --- and would welcome comments.

This was after defining experiences with raw cashewnuts.

I hope you'll write more on the topic.

Frieght Brokering

It makes total sense.Toast is one of my favorite guilty pleasures when I should be working, and lately, I have a lot of work to do.Thanks

JJ Liebow

This looks delicious, how many does this serve?

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