Mrs Kostyras Mushroom Barley Soup Recipes

MRS. KOSTYRA'S MUSHROOM BARLEY SOUP

Steps:

• 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.

MRS. KOSTYRA'S MUSHROOM BARLEY SOUP

Steps:

• For complete instructions, visit the original site at https://www.marthastewart.com/349143/mushroom-barley-soup

MRS. KOSTYRA'S BEEF STOCK

Steps:

• Place meat and bones in a large stock pot. Add enough cold water to cover. Bring to a boil, then reduce to a very gentle simmer. Cook, skimming occasionally, until no more foam rises to the surface, about 1 hour. Add water if at any time the surface level drops below the bones. Remove any accumulated fat from the surface.
• Add carrots, celery, parsnip, and bay leaf. Place onion halves directly on the trivet of a gas-stove burner over high heat or on a grill. Turn the onion with tongs as the onion becomes golden brown. If you do not have a gas stove, place the onion on a baking pan, and broil in the oven, turning as each side becomes golden brown. Add onion to stockpot. Continue to simmer until the meat is tender, about 2 hours.
• Prepare an ice-water bath. Strain the stock through a fine sieve, or a cheesecloth-lined strainer, into a large bowl. Discard the solids. Transfer the bowl to the ice-water bath, and let the stock cool to room temperature.
• Transfer the stock to an airtight container. Refrigerate for at least 8 hours, and up to overnight so the fat collects on the top and can be removed. Stock can be refrigerated up to 3 days or frozen up to 4 months.