Mushroom Barley Soup - Instant Pot or Stovetop

White bowl of mushroom barley soup garnished with herbs on a small plate with toast. Patterned napkin and scattered fresh herbs in the background.

5 from 1 vote

Mushroom Barley Soup - Instant Pot or Stovetop

This healthy mushroom soup is loaded with vegetables and tender barley and full of flavor and texture. A hearty and satisfying vegetarian soup that's the perfect comfort food for chilly days.

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, Soup, Soups & Stews

Cuisine: American

Servings:

Calories: 177kcal

Author: Jessica

Ingredients

1 pound white mushrooms or baby bella
1 large yellow onion or white onion
2 celery ribs
3 medium carrots
3 cloves garlic
½ cup pearl barley rinsed
2 tablespoons tomato paste
1 tablespoon soy sauce
4 cups vegetable broth or beef broth
1 bay leaf
1 tablespoon fresh chopped thyme or substitute 1 teaspoon dried
¾ teaspoon salt
½ teaspoon black pepper
3 tablespoons olive oil or butter
fresh parsley and chives for garnish

Instructions

Instant Pot

Dice the onion, carrot and celery and mince the garlic. Slice the mushrooms into quarter inch thick slices.
Rinse the barley in cold water.
Turn on the sauté function and heat olive oil or butter. Sauté onions, carrots and celery for 3-4 minutes until onions are translucent and veggies are slightly softened. Add in garlic, salt and pepper and cook for another minute until garlic is fragrant.
Add the mushrooms and sauté for another 4-5 minutes until the liquid releases and the volume is significantly reduced. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
Stir in the rinsed barley, tomato paste, soy sauce, fresh chopped thyme, bay leave and broth.
Set electric pressure cooker to 20 minutes on high pressure and allow to natural release for 10 minutes. Carefully release the remaining pressure and open the lid away from your face.
Add more salt and pepper to taste. Garnish with fresh chopped parsley and chives and serve.

Stove Top

Heat olive oil or butter in a large heavy bottom pot or dutch oven.
Sauté diced onion, carrot and celery for 3-4 minutes until onions are translucent and veggies begin to soften. Add salt, pepper and garlic and cook for another minute until fragrant.
Add sliced mushrooms and cook for another 4-5 minutes until the liquid releases and the volume is significantly reduced. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
Add in the remaining ingredients and bring the soup to a boil. Reduce to a simmer, cover and cook for 40-45 minutes until the barley is tender.

Notes

This recipe comes together easily in the Instant Pot or the stove top.

Increase the cooking time if using whole grain or pot barley.

1 teaspoon of dried thyme can be substituted for fresh.

Beef broth can be substituted for vegetable broth.

Coconut aminos or tamari can be substituted for soy sauce.

Nutrition