Mama’s Mushroom Barley Stew with Ribs

There’s something magical about a pot of mushroom barley stew with ribs simmering on the stove. The aroma of sautéed mushrooms, onion, and homemade broth fills the whole kitchen with warmth.This recipe comes straight from my mama’s cozy kitchen — made with simple, humble ingredients and that deep, earthy flavor only barley and mushrooms can bring.

You can make it as a thick stew or a lighter soup — but in my house, we always go for thick and hearty!

🍖 Why You’ll Love This Polish-Style Barley Stew

Old-fashioned comfort with real ingredients Naturally thickened by barley (no flour needed!) Perfect for cozy fall dinners or make-ahead lunches Delicious both vegetarian or made with rib broth

🥩 Ingredients for Rib Broth

1–1½ lbs pork or beef ribs
1 onion, halved (leave peel on for golden color)
2 garlic cloves
1 carrot
1 bay leaf
6–7 cups water
A few peppercorns and salt to taste

🍄 Ingredients for Mushroom Barley Stew

¾–1 cup pearl barley (use less for soup-style, more for thick stew)
2 tbsp butter or olive oil
1 large onion,
diced 3 cups mushrooms (cremini, white, or mixed), sliced
A handful of dried mushrooms, crushed or soaked
1 grated carrot (optional for color)
½ tsp thyme or marjoram
Salt and pepper to taste
Fresh parsley or dill for garnish

🍄 Choosing the Best Mushrooms

I used a mix of white mushrooms and dried wild ones this time, but if you have shiitake mushrooms, don’t even think twice — slice them thick and toss them in. Their meaty texture and rich flavor take this mushroom barley stew to another level. I love big chunks in my soup — they soak up the broth just right, and every bite tastes like fall comfort.

🌲 Mama’s Tip: The Mushroom Magic

Right before the barley went in, I crushed a handful of dried mushrooms straight into the pot — stems, caps, and all. Mama always said this was the secret to the best mushroom barley stew with ribs. It deepens the color, thickens the broth, and fills the house with that rich, forest aroma that makes everyone peek into the kitchen asking, “Is it ready yet?”

(If you’ve never tried it this way, promise yourself you will — it turns good soup into a soul-warmer.)

🕰️ Instructions

1. Make the Rib Broth

Cover ribs with cold water, bring to a boil, and skim the foam. Add onion, garlic, carrot, bay leaf, and peppercorns.

Simmer for 1½–2 hours, then strain. Set ribs aside to cool.

2. Sauté the Mushrooms

In a skillet, heat butter or olive oil. Sauté the diced onion until golden. Add mushrooms and cook until browned and fragrant.

Stir in the grated or sliced carrot and herbs for a minute to release flavor.

3. Combine and Simmer

Pour the mushroom mixture into the broth. Add barley and simmer until tender — about 45–50 minutes. Stir occasionally as it thickens.

4. Add the Meat

Pull meat from the ribs, chop into small pieces, and stir into the stew. Taste and adjust seasoning.

5. Serve & Enjoy

Sprinkle with fresh parsley or dill, and enjoy with crusty bread or a dollop of sour cream of course it is optional

Thick mushroom barley stew with ribs, carrots, and fresh dill in a white bowl — cozy fall comfort food.

🌾 Tips for the Best Mushroom Barley Stew

For thicker texture: Add extra barley or let it simmer uncovered for the last 10 minutes. For vegetarian version: Use vegetable broth instead of rib broth and double the mushrooms. Storage: Keeps 4–5 days in the fridge and freezes beautifully. Next day magic: It thickens overnight and tastes even better reheated!