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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.

Source: Martha Stewart Living Television, Episode 10231
Servings

Ingredients

Directions

Cook's Notes

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

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  • 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.
    Reply
    • donnyx_d
      25 OCT, 2014
      how long did you cook the soup once you put the barley in the boiling stock at the end? did you stir in the sour cream while the soup is boiling?
  • 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.
    Reply
  • 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.
    Reply

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