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You’ll love this cozy, rustic recipe for the best Mushroom Barley Soup, which includes Instant Pot and stove-top instructions. This hearty soup is packed with umami flavors and a satisfying texture from the combination of mushrooms and barley—perfect for a nourishing and healthy meal.
Serve with a side of crusty bread.

This vegetarian soup is the ultimate comfort in a bowl. It’s filling yet light and full of cozy, earthy flavors—you’ll keep craving it! You’ll also love our baked potato soup and pasta e fagioli.
Table of Contents
Simple Ingredients
This mushroom soup is packed with veggies, fiber-rich pearl barley, and hearty mushrooms for a satisfying meal. This will be one of your favorite all-in-one pot-healthy soup recipes!

- Olive oil: Adds a smooth, savory base flavor and helps sauté the vegetables.
- Carrots: Bring natural sweetness and add a tender texture.
- Celery: Adds an earthy note and balances the flavors.
- Onion: Infuses the soup with a mild, aromatic base.
- Cremini, baby Bella, or white button mushrooms: fresh mushrooms provide a meaty, umami-rich flavor and hearty texture.
- Shiitake mushrooms: Add an earthy, woodsy taste for added depth.
- Tomato paste: Adds a subtle tanginess and deepens the color.
- Garlic: Enhances the savory aroma with a warm, pungent taste.
- Dry white wine: Adds a hint of acidity, enhancing and balancing the flavors.
- Vegetable broth (or beef broth or chicken broth): Forms the rich, savory body of the soup.
- Bay leaves: Bring a mild herbal flavor and aroma.
- Fresh thyme: Adds a gentle, earthy flavor that complements the mushrooms.
- Pearled barley: Gives a chewy, satisfying texture and thickens the soup.
- Kosher salt: Enhances the natural flavors.
- Black pepper: Adds a hint of warmth and subtle spice.
- Flat-leaf parsley: A fresh, vibrant garnish to brighten each bowl.
See the recipe card for quantities.
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 for complete instrcutions, including the Instant Pot mushroom barley soup method.

Add the vegetables to the pot or Dutch oven and store to combine.

Add the mushrooms and garlic and cook until soft.

Scrape the bottom of the pot with a wooden spoon to get all the browned bits. Add the tomato paste.

Pour in the white wine and deglaze the pan.

Add the chicken stock or broth and stir to combine.

Place the barley and aromatics in the pot, stir, and let them cook on low heat.

Once the soup is done, it will absorb much of the cooking liquid.

Serve hot and enjoy!

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.

Substitutions And Variations
Substitutions (easy swaps for dietary needs):
- Mushrooms: Swap the white mushrooms for portobello or wild mushrooms for a richer flavor.
- Barley: Substitute with farro, brown rice, or quinoa for a similar texture.
- White wine: Swap with apple cider vinegar or extra broth if avoiding alcohol.
- Broth: For a vegan option, stick with vegetable broth; for extra richness, use beef broth.
Variations (next time, try it like this):
- Creamy: Add a splash of cream or coconut milk for a velvety texture.
- Greens: Stir in spinach or kale at the end for extra nutrients.
- Spicy: Add a pinch of red pepper flakes for a hint of heat.
Equipment
- Instant Pot
- Dutch Oven Pot

Make Ahead, Storage, and Reheating
Here are some handy tips for making ahead, storing, and reheating this flavorful soup:
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:
- Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.
- Freeze: This soup freezes well for up to 3 months. Store in freezer-safe containers, leaving some space for expansion.
Reheating:
- Stovetop: 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.
- Microwave: Heat in a microwave-safe bowl in 1-minute intervals, stirring in between, until warmed through. Add a little broth if needed.
My Pro Tip
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.
- Choose the Right Broth: Vegetable broth keeps it vegetarian, while beef or chicken broth adds a heartier flavor.
- Adjust Consistency: The barley will thicken the soup as it sits; add a bit more broth or water when reheating if it’s too thick.

More Soup Recipes
Try these delcious soups next!
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Mushroom Barley Soup Recipe (Instant Pot or Stove Top)
- Total Time: 1 hour (Stove Top) 35 minutes (Instant Pot)
- Yield: 4–6 servings 1x
Description
This hearty Mushroom Barley Soup is a comforting blend of earthy mushrooms, tender barley, and aromatic herbs simmered in a savory broth—perfect for a nourishing, cozy meal.
Ingredients
- 3 tablespoons olive oil
- 3 medium carrots, sliced into rounds
- 3 celery ribs, diced
- 1 small onion, finely chopped
- 1 pound cremini or white button mushrooms, sliced
- 1/2 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
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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.
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Add Mushrooms and Garlic: Add the sliced mushrooms and garlic. Cook until mushrooms release their moisture and begin to brown, around 8 minutes.
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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.
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Combine Ingredients: Add broth, bay leaves, thyme, and pearl barley. Stir to combine. Season with salt and pepper.
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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.
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Serve: Discard the bay leaves and thyme sprigs. Ladle into bowls, garnish with fresh parsley, and enjoy. Serve with crusty bread on the side.
Stove-Top Method
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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.
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Cook Mushrooms and Garlic: Add the mushrooms and garlic, cooking until mushrooms release their moisture and begin to brown, about 8 minutes.
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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.
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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.
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Serve: Remove bay leaves and thyme. Garnish with fresh parsley and ladle the warm soup into bowls. Serve with crusty bread on the side.
- Prep Time: 5 min
- Cook Time: 45-55 minutes
- Category: Savory
- Method: American
- Cuisine: American
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 didnโt 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.