Mushroom-Barley Soup

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READY IN: 1hr 30mins
Recipe by Grace Lynn

This is one of the most popular cold-weather dishes at College of the Atlantic (COA) in Bar Harbor, Maine. COA have consistently earned top ratings from Princeton Review for campus dining. I got this recipe from Saveur Magazine. This is my ultimate comfort food!

Ingredients Nutrition


  1. Put dried mushrooms and 4 cups hot water into medium bowl, cover, and set aside until mushrooms are hydrated, about 30 minutes. Lift mushrooms from soaking liquid with a slotted spoon, transfer to a plate, and set aside. Strain soaking liquid through a double layer of find cheesecloth or a paper coffee filter into another bowl and set aside.
  2. Heat oil in a medium pot over medium heat. Add celery, onions, and carrots and cook until onions are soft, 8-10 minutes. Add fresh mushrooms, increase heat to medium-high, and cook, stirring often, until mushrooms begin to fry, 5-8 minutes. Add hydrated mushrooms, strained soaking liquid, and 6 cups water and bring to a boil. Add barley, reduce heat to medium, and simmer, stirring occasionally, until barley is soft, about 45 minutes. Season to taste with salt and pepper. Add parsley just before serving.

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