Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Mrs. Kostyra's Mushroom Barley Soup 3.0 (71) Servings: 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. 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 1/2-3/4 cup sour cream and the flour (You may not need all the sour cream). 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.