Mushroom Barley Soup (Instant Pot or Stovetop)
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This Mushroom Barley Soup (Instant Pot or Stovetop) combines cremini or white button mushrooms, shiitake mushrooms, and pearl barley in a savory broth flavored with garlic, tomato paste, white wine, thyme, and bay leaves. Make it in the Instant Pot or on the stovetop for a hearty mushroom and barley soup with plenty of earthy flavor.
Pair with Crusty Bread and a Shaved Brussels Sprouts Salad.
Quick Look: Mushroom Barley Soup (Instant Pot or Stovetop)
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour and 10 minutes
- Servings: 6
- Dietary Info: Vegetarian when made with vegetable broth
- Method: Instant Pot or stovetop
- Technique: Sauté the vegetables and mushrooms, then cook the pearl barley in the seasoned broth
- Flavor/Texture: Earthy, savory, herby, tender
A Bowl Worth Coming Back To
I love how mushrooms, fresh herbs, and pearl barley come together in this soup to create a meal with plenty of depth and texture. The combination of cremini or white button mushrooms and shiitake mushrooms gives this recipe its distinctive character, while the choice of Instant Pot or stovetop cooking makes it easy to prepare using the method you prefer. It’s the kind of soup I love having on the table when I’m craving something warm and full of flavor.
Try my Navy Bean Soup with Ham (Instant Pot) and Creamy Chicken and Wild Rice Soup next!
Made With Amore,
“The recipe was easy to follow and the mushroom barley soup was outstanding and nutritious. I added some leftover green beans to it, and it added extra flavor and color. Crusty Italian bread and a green salad added made the meal even better.”
– Stephen
Table of Contents
Simple Ingredients
This mushroom barley soup brings together fresh mushrooms, vegetables, pearl barley, and a handful of ingredients that build its savory flavor.
- Cremini or White Button Mushrooms and Shiitake Mushrooms: Provide a meaty, earthy, umami-rich flavor and hearty texture.
- Pearl Barley: Adds the characteristic texture that makes mushroom and barley soup so hearty.
- Tomato Paste: Adds depth to the broth.
- Dry White Wine: Brings acidity to the flavor base.
- Fresh Thyme and Bay Leaves: Add herbal flavor as the soup cooks.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Mushrooms: Swap the white mushrooms for portobello or wild mushrooms for a richer flavor. If you love mushrooms, you’ll like my Creamy Mushroom Risotto and Creamy Pappardelle Pasta With Mushrooms!
- White Wine: Swap with a splash of apple cider vinegar or extra broth if avoiding alcohol.
- Broth: Use vegetable broth for a vegetarian version, or choose Homemade Chicken Broth or beef broth.
- Creamy: Add a splash of cream or coconut milk for a velvety texture.
How to Make Mushroom Barley Soup
Here are the step-by-step photos of the stovetop method for this hearty soup. See the recipe card at the bottom for complete instructions, including the Instant Pot method.
- In a large pot over medium heat, add olive oil. Stir in carrots, celery, and onion, cooking until softened, about 5-7 minutes.
- Add the mushrooms and garlic, cooking until mushrooms release their moisture and begin to brown, about 8 minutes.
- Stir in tomato paste and cook for 1-2 minutes.
- Pour in the wine, scraping up any bits from the bottom of the pot with a wooden spoon, and cook until reduced slightly.
- Add the broth.
- Add the bay leaves, thyme, and barley. Bring to a simmer, cover, and cook for 45-50 minutes, or until barley is tender.
- Season with salt and pepper.
- Remove bay leaves and thyme. Garnish with fresh parsley and ladle the warm soup into bowls.
Mushroom Barley Soup FAQs
No, you don’t need to cook the barley before adding it to the soup. Adding uncooked barley allows it to absorb the flavors of the broth as it cooks, making the soup thicker and more flavorful. Just rinse the barley before adding it in!
Pearled Barley: This is polished to remove the outer bran layer, making it quicker to cook and softer in texture. It’s commonly used in soups for its creamy consistency. Hulled Barley (pot barley): Only the inedible outer hull is removed, so it retains more fiber and nutrients but takes longer to cook. It has a slightly chewier texture, making it ideal for hearty, rustic soups if you don’t mind the extra cooking time. For this soup, pearl barley is typically used for a faster, tender result.
Yes! Sauté the veggies and mushrooms first, then transfer everything to a slow cooker and cook on low for 6-8 hours, or until the barley is tender.
Absolutely! If you prefer to avoid alcohol, simply replace it with extra broth or a splash of apple cider vinegar for a bit of acidity.
Make Ahead: Prepare the soup up to two days in advance; the flavors deepen as it sits, making it even more delicious.
Allow it to cool completely before storing.
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup freezes well for up to 3 months. Store in freezer-safe containers, leaving some space for expansion.
Reheating: Warm over medium heat, adding a splash of broth or water to reach the desired consistency, as the barley will thicken the soup over time.
You can also reheat in a microwave-safe bowl in 1-minute intervals, stirring in between, until warmed through. Add a little broth if needed.
Serving Suggestions
Serve this mushroom barley soup with crusty bread for dipping and a fresh salad to round out the meal. I love pairing it with my Best Christmas Salad or Pear Gorgonzola Salad. For something to soak up the savory broth, try my homemade Ciabatta Bread. You could also serve it alongside the grilled cheese from my Creamy Tomato Soup and Grilled Cheese or a fresh Tomato Burrata Salad for a delicious meal.
My Pro Tips
Recipe Tips
- Sauté First: Don’t skip sautéing the vegetables and mushrooms; it builds a deep, rich flavor base.
- Use Fresh Herbs: Fresh thyme and bay leaves add an aromatic layer; remove them before serving.
- Deglaze with Wine: This adds a subtle acidity and extra depth. Be sure to scrape up any browned bits for maximum flavor.
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Mushroom Barley Soup Recipe (Instant Pot or Stovetop)
Ingredients
- 3 tablespoons olive oil
- 3 medium carrots, sliced into rounds
- 3 ribs celery, diced
- 1 small onion, finely chopped
- 1 pound cremini or white button mushrooms, sliced
- ½ pound shiitake mushrooms, sliced
- 3-4 garlic cloves, thinly sliced
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 8 cups low-sodium vegetable broth, or beef or chicken broth for extra richness
- 2 large bay leaves
- 4-5 sprigs fresh thyme
- 1 cup pearl barley, rinsed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Flat-leaf parsley, for garnish
Instructions
Instant Pot Method
- Sauté Aromatics: Set the Instant Pot to sauté mode. Add olive oil, then stir in the carrots, celery, and onion. Sauté until softened, about 5-7 minutes.
- Add Mushrooms and Garlic: Add the sliced mushrooms and garlic. Cook until mushrooms release their moisture and begin to brown, around 8 minutes.
- Add Tomato Paste and Wine: Stir in the tomato paste, cooking for 1-2 minutes. Add the white wine, scraping any browned bits from the bottom. Cook until wine reduces slightly.
- Combine Ingredients: Add broth, bay leaves, thyme, and pearl barley. Stir to combine. Season with salt and pepper.
- Pressure Cook: Lock the lid, set the Instant Pot to high pressure, and cook for 20 minutes. Once done, allow natural pressure release for 10 minutes, then manually release any remaining pressure.
- Serve: Discard the bay leaves and thyme sprigs. Ladle into bowls, garnish with fresh parsley, and enjoy. Serve with crusty bread on the side.
Stovetop Method
- Sauté Aromatics: In a large pot over medium heat, add olive oil. Stir in carrots, celery, and onion, cooking until softened, about 5-7 minutes.
- Cook Mushrooms and Garlic: Add the mushrooms and garlic, cooking until mushrooms release their moisture and begin to brown, about 8 minutes.
- Add Tomato Paste and Wine: Stir in tomato paste and cook for 1-2 minutes. Pour in the wine, scraping up any bits from the bottom of the pot with a wooden spoon, and cook until reduced slightly.
- Combine and Simmer: Add broth, bay leaves, thyme, and barley. Bring to a simmer, cover, and cook for 45-50 minutes, or until barley is tender. Season with salt and pepper.
- Serve: Remove bay leaves and thyme. Garnish with fresh parsley and ladle the warm soup into bowls. Serve with crusty bread on the side.
Notes
- Pair with Crusty Bread and a Shaved Brussels Sprouts Salad.
- Sauté First: Don’t skip sautéing the vegetables and mushrooms; it builds a deep, rich flavor base.
- Use Fresh Herbs: Fresh thyme and bay leaves add an aromatic layer; remove them before serving.
- Deglaze with Wine: This adds a subtle acidity and extra depth. Be sure to scrape up any browned bits for maximum flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The recipe was easy to follow and the mushroom barley soup was outstanding and nutritious. I added some leftover green beans to it, and it added extra flavor and color. Crusty Italian bread and a green salad added made the meal even better.
So glad you loved this nourishing recipe. It is one we make often and love.
This soup is so good! It goes together quickly and is delicious. I used 4 cups of vegetable broth and 4 cups of chicken stock. I also used quick cook barley because our store didn’t have the other. It cooked and thickened the soup just fine. Will definitely make again!
It is a yummy and easy soup! I am glad you loved it!
This weather is really soup weather! I have tried 2 of Eleana’s soup recipes and they were both great. Get a big pot and make some yourself. I’ll bet the other recipes are great, too.
Yay! So glad you loved the soups. I love that they are an easy one pot meal.