Failure Friday: Mushroom Barley Soup

This doesn’t look too bad, does it? I actually enjoyed my first heaping bowlful when I first made this soup from a tried-and-true cookbook, Robin Robertson’s Fresh from the Vegetarian Slow Cooker.

What went wrong? Too much barley. My leftovers turned into an inedible gelatinous blob of goop. What a disappointment, especially after I enjoyed my first bowl and used the last of my dried mushrooms.

How can this be fixed? Use less barley. Of course, it seems so obvious now. But I was following the recipe! (Actually, maybe I was not following it correctly. I’m don’t always measure.) The mushrooms were good, the carrots were good, the broth was good – I loved the touch of smoke paprika and chives. There was just too much barley.

Have a good weekend, everyone!

Failure Friday

I’ve enjoyed seeing some flops on other blogs. So in thinking of what to post today, I’m going through old photos and sharing some fails that I hadn’t originally posted. Don’t worry about me, though. I’ve learned from my mistake and tonight I’m headed out to eat. I’ll tell you about it over the weekend.

What’s wrong with this photo?  Too much Daiya. Good pizza crust, good toppings, but too much Daiya. This is best when used sparingly.

How can this be fixed? Don’t try to finish the bag! Freeze leftovers for later!

Are you willing to admit to a food flop?