No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Mushroom Barley Soup

Mrs. Kostyra used Polish borowik mushrooms in this recipe, but dried porcini work just as well. Martha made this recipe on Cooking School episode 308.

  • Servings: 8
Mushroom Barley Soup

Source: Martha Stewart Living, February 2003

Ingredients

  • 2 ounces dried mushrooms, such as Polish borowik or porcini
  • 2 cups warm water
  • 6 ounces pearl barley, washed
  • 10 cups Beef Stock Beef Stock
  • 4 tablespoons unsalted butter
  • 2 carrots, peeled and finely chopped
  • 2 stalks celery, finely chopped
  • 1/2 to 3/4 cup sour cream (optional)
  • 3 tablespoons all-purpose flour (optional)
  • 1/4 cup finely chopped fresh dill

Directions

  1. Place the mushrooms in a small bowl. Add water and let soak overnight. Transfer mushrooms and soaking liquid to a small saucepan. Cook over medium heat until the mushrooms are tender, about 40 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop mushrooms; set aside.

  2. Add barley to a small saucepan with 3 cups stock. Bring to a boil and let simmer until the barley is tender, about 45 minutes. Stir in butter; set aside.

  3. In a medium saucepan, bring the remaining 7 cups stock to a boil with the carrots, celery, and reserved mushrooms and soaking liquid. Stir in the cooked barley mixture. Season with salt and pepper.

  4. In a small bowl, stir together the sour cream and the flour. While stirring, slowly add 1 cup of the stock. Stir into soup with dill. Serve immediately.

Cook's Note

Polish borowik mushrooms are available from the Polish Art Center, 9539 Joseph Campau, Hamtramck, MI 48212; 888-619-9771 or www.polartcenter.com.

Reviews (3)

  • judithbb 27 Jan, 2013

    An addition to my comment above: Use the sour cream and flour (listed as optional). You'll be glad you did. And don't stint on the black pepper and salt.

  • judithbb 27 Jan, 2013

    Absolutely fantastic. I found this recipe while looking for a way to re-create the Polish mushroom barley soup I remember from the Polish restaurants of the East Village, in NYC. So few ingredients (count them!) and so much flavor. I'm obsessed. I used dried porcinis, which worked perfectly.

  • Toniasol 23 Jun, 2008

    The addition of the carrot gave some nice color and the celery some delicate flavor. Our guests liked the soup very much, we served it with a slice of southern cornbread. To the leftovers tomorrow we'll add some cooked barley for a mushroom-barley soup.

Related Topics