Back to Mrs. Kostyra’s Mushroom Barley Soup All Reviews for Mrs. Kostyra’s Mushroom Barley Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 8 tvs7497.jpg

Ingredients Ingredient Checklist 2 ounces dried mushrooms, such as Polish borowik or porcini 2 cups warm water 6 ounces pearl barley, washed 10 cups Beef Stock Mrs. Kostyra’s 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

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.

Gallery Read the full recipe after the video.

Recipe Summary Servings: 8 tvs7497.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

tvs7497.jpg

tvs7497.jpg

Ingredients

Ingredients

  • 2 ounces dried mushrooms, such as Polish borowik or porcini 2 cups warm water 6 ounces pearl barley, washed 10 cups Beef Stock Mrs. Kostyra’s 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

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 www.polartcenter.com.

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.

Reviews (4)

 Add Rating & Review     71 Ratings   5 star values:        9    4 star values:        10    3 star values:        30    2 star values:        14    1 star values:        8

Reviews (4)

Add Rating & Review     71 Ratings   5 star values:        9    4 star values:        10    3 star values:        30    2 star values:        14    1 star values:        8

Add Rating & Review

71 Ratings 5 star values: 9 4 star values: 10 3 star values: 30 2 star values: 14 1 star values: 8

71 Ratings 5 star values: 9 4 star values: 10 3 star values: 30 2 star values: 14 1 star values: 8

71 Ratings 5 star values: 9 4 star values: 10 3 star values: 30 2 star values: 14 1 star values: 8

  • 5 star values: 9 4 star values: 10 3 star values: 30 2 star values: 14 1 star values: 8

    Martha Stewart Member     Rating: 4 stars       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     Rating: 5 stars       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     Rating: 5 stars       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.  

Martha Stewart Member     Rating: Unrated       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.

    Martha Stewart Member

    Rating: 4 stars 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.

Rating: 4 stars

Rating: 5 stars 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.

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 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.

Rating: Unrated

All Reviews for Mrs. Kostyra’s Mushroom Barley Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Mrs. Kostyra’s Mushroom Barley Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest