Mrs. Kostyra's Mushroom Barley Soup

71 Ratings
  • 5 9
  • 4 10
  • 3 30
  • 2 14
  • 1 8

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.

Martha Stewart Living Television, Episode 10231

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Read the full recipe after the video.

Recipe Summary

Servings:
8
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Ingredients

Directions

  • 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.

  • 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 www.polartcenter.com.

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Reviews (4)

71 Ratings
  • 5 9
  • 4 10
  • 3 30
  • 2 14
  • 1 8
Martha Stewart Member
09/28/2019
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.
Martha Stewart Member
01/27/2013
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.
Martha Stewart Member
01/27/2013
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.
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Martha Stewart Member
06/23/2008
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.
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