Mushroom Barley Soup With Sour Cream Recipe
Martha Stewart makes traditional mushroom barley soup with pearl barley, dill and dried borowik mushrooms.
Mushroom Barley Soup
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Mushroom Barley Soup With Sour Cream Recipe
Martha Stewart makes traditional mushroom barley soup with pearl barley, dill...
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Martha Stewart Living, February 2003
- Yield Serves 8
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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
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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.
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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.
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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.
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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.
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.
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.
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.