Mushroom Barley Soup Recipe (Instant Pot or Stovetop)
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.
Servings: 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.
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
Calories: 287kcal | Carbohydrates: 42g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 71mg | Potassium: 681mg | Fiber: 10g | Sugar: 7g | Vitamin A: 5267IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 2mg
