Mushroom Barley Soup Recipe (Instant Pot or Stove Top)
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.
Servings: 4 -6 servings
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.
Stove-Top 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
- 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.
Nutrition
Calories: 430kcal | Carbohydrates: 63g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 107mg | Potassium: 1022mg | Fiber: 15g | Sugar: 10g | Vitamin A: 7901IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 3mg
