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Mushroom Barley Soup

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This recipe is courtesy of Martha Stewart's Cooking School. This recipe is her mothers old Polish recipe.

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Ingredients

  • 2 oz dried mushrooms, Polish Borowik preferred, or porcini or shitake
  • 2 cups warm water
  • 6 oz pearl barley, washed
  • 6 oz white button mushrooms, sliced thin
  • 10 cups beef stock
  • 4 and 3 Tbsp unsalted butter, divided
  • 2 carrots, peeled and finely chopped
  • 2 stalks celery, finely chopped
  • 1/2-3/4 cup sour cream (optional)
  • 3 Tbsp all-purpose flour (optional)
  • 1/4 cup finely chopped fresh dill

Details

Preparation

Step 1

1. 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.
2. 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. Drain barley. Stir in 4 Tbsp butter, set aside.
3. Heat 3 Tbsp butter in a medium saucepan. Add the white button mushrooms and continue to cook until cooked down.
4. Add 2 ribs celery, finely diced. Add 2 carrots peeled and diced. add the mushroom liquid and then the beef stock. Add the dried/borowik mushrooms. Add the barley.
5. In a small bowl, stir together the sour cream and the flour. While stirring, slowly add 1 cup of the stock. Stir into the soup with dill.
Serve immediately.

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