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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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 Notes

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

Reviews (4)

71 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 30
  • 2 star values: 14
  • 1 star values: 8
Rating: 4 stars
Delicious and I used borowiki mushrooms I brought back from Kraków. I recommend them both they are expensive in the US but worth it. I just was lucky to pay pennies to the dollar for them at the source.
Rating: 5 stars
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.
Rating: 5 stars
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.
Rating: Unrated
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.