Enjoy this cozy, rustic Mushroom Barley Soup with clear Instant Pot and stove-top instructions. This hearty, vegetarian soup is loaded with umami from a mix of mushrooms and tender pearled barley, creating a nourishing bowl perfect for chilly days.
Serve alongside crusty bread.
This vegetable-forward soup is both filling and light, with earthy flavors that keep you coming back for more. If you enjoy this, try other comforting soups like baked potato soup or pasta e fagioli.
Table of Contents
- Simple Ingredients
- How to Make Mushroom Barley Soup
- FAQs
- Substitutions And Variations
- Equipment
- Make Ahead, Storage, and Reheating
- Recipe Tips
- More Soup Recipes
- Mushroom Barley Soup Recipe (Instant Pot or Stove Top)
Simple Ingredients
This soup combines vegetables, fiber-rich pearled barley, and a mix of mushrooms for a satisfying one-pot meal. Ingredients below create a balanced, savory profile with great texture.
- Olive oil: For sautéing and a savory base.
- Carrots: Add natural sweetness and texture.
- Celery: Brings earthy balance.
- Onion: Provides an aromatic foundation.
- Cremini, baby Bella, or white button mushrooms: Meaty, umami-rich primary mushrooms.
- Shiitake mushrooms: Add an earthy, woodsy depth.
- Tomato paste: Deepens color and adds subtle tang.
- Garlic: Enhances savory aroma.
- Dry white wine: Optional, brightens flavors and deglazes the pan.
- Vegetable broth (or beef/chicken broth): Forms the soup base.
- Bay leaves: Mild herbal aroma.
- Fresh thyme: Earthy note that complements mushrooms.
- Pearled barley: Gives chew and helps thicken the soup.
- Kosher salt and black pepper: Season to taste.
- Flat-leaf parsley: Fresh garnish to finish the dish.
See the recipe card below for exact quantities.
How to Make Mushroom Barley Soup
Below are step-by-step photos showing the stovetop method. Complete instructions for both Instant Pot and stove-top are provided in the recipe card.
Add the carrots, celery, and onion to a pot or Dutch oven and sauté until softened.
Stir in the mushrooms and garlic; cook until the mushrooms release their juices and begin to brown.
Scrape browned bits from the pot, then stir in tomato paste to develop deeper flavor.
Pour in the white wine to deglaze the pan and concentrate flavor, or skip it and use extra broth.
Add the broth, then stir in barley and aromatics.
Bring to a simmer and cook until the barley is tender and has absorbed flavors from the broth.
As the soup finishes, the barley will thicken and absorb much of the liquid—adjust with extra broth if you prefer a thinner texture.
Remove bay leaves and thyme stems, garnish with parsley, and serve hot.
FAQs
No. You can add rinsed, uncooked pearled barley directly to the soup; it cooks in the broth and helps thicken and flavor the pot. Just rinse the barley first to remove excess starch.
Pearled barley is polished to remove the bran and cooks faster with a softer texture, which makes it ideal for soups. Hulled barley retains the bran, offering more fiber and a chewier texture but requires longer cooking. For this recipe, pearled barley gives the most tender result.
Yes. Sauté the vegetables and mushrooms first, then transfer everything to a slow cooker and cook on low for 6–8 hours, until the barley is tender.
Absolutely. Replace the wine with extra broth or a splash of apple cider vinegar to add acidity without alcohol.
Substitutions And Variations
Substitutions (simple swaps):
- Mushrooms: Use portobello or wild mushrooms for a deeper flavor.
- Barley: Swap with farro, brown rice, or quinoa if you prefer.
- White wine: Replace with extra broth or a splash of vinegar if avoiding alcohol.
- Broth: Use vegetable broth to keep it vegetarian; beef or chicken broth adds extra richness.
Variations to try:
- Creamy: Stir in a splash of cream or coconut milk for a velvety texture.
- Greens: Add spinach or kale near the end for extra nutrition.
- Spicy: Add red pepper flakes for a subtle kick.
Equipment
- Instant Pot (for pressure-cooker method)
- Dutch oven or large heavy pot (for stovetop)
Make Ahead, Storage, and Reheating
Tips for making ahead and storing this flavorful soup:
Make Ahead:
- Prepare the soup up to two days ahead—flavors deepen as it rests.
- Cool completely before refrigerating.
Storage:
- Refrigerate: Keep in an airtight container for up to 4 days.
- Freeze: Freeze for up to 3 months in freezer-safe containers, leaving room for expansion.
Reheating:
- Stovetop: Reheat over medium heat; add a splash of broth or water if the barley has thickened the soup.
- Microwave: Heat in 1-minute intervals, stirring between, and add broth as needed.
My Pro Tip
Recipe Tips
- Sauté First: Browning the vegetables and mushrooms builds depth of flavor.
- Use Fresh Herbs: Fresh thyme and bay leaves are aromatic—remove stems before serving.
- Deglaze with Wine: Deglazing lifts browned bits and adds complexity; use broth if skipping alcohol.
- Choose the Right Broth: Vegetable broth keeps it vegetarian; beef or chicken broth makes it heartier.
- Adjust Consistency: Barley thickens the soup over time—add extra liquid when reheating if needed.
More Soup Recipes
Try these delicious soups next!
Lasagna Soup (One Pot Italian-Style Recipe)
Pasta With Lentils (Pasta e Lenticchie)
Easy Homemade Chicken Broth
Creamy Sausage Tortellini Soup
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Mushroom Barley Soup Recipe (Instant Pot or Stove Top)
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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
- 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. Heat olive oil, then add carrots, celery, and onion. Sauté until softened, about 5–7 minutes.
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Add Mushrooms and Garlic: Add sliced mushrooms and garlic; cook until the mushrooms release moisture and begin to brown, about 8 minutes.
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Add Tomato Paste and Wine: Stir in tomato paste and cook 1–2 minutes. Add wine, scraping browned bits, and cook until it reduces slightly.
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Combine Ingredients: Add broth, bay leaves, thyme, and barley. Season with salt and pepper and stir to combine.
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Pressure Cook: Lock the lid, select high pressure, and cook for 20 minutes. Allow a 10-minute natural release, then release any remaining pressure.
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Serve: Remove bay leaves and thyme stems. Ladle into bowls, garnish with parsley, and serve with crusty bread.
Stove-Top Method
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Sauté Aromatics: In a large pot over medium heat, warm olive oil and sauté carrots, celery, and onion until softened, 5–7 minutes.
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Cook Mushrooms and Garlic: Add mushrooms and garlic and cook until the mushrooms release their moisture and start to brown, about 8 minutes.
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Add Tomato Paste and Wine: Stir in tomato paste for 1–2 minutes. Pour in wine, scrape up the browned bits, 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 45–50 minutes or until barley is tender. Season to taste.
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Serve: Discard bay leaves and thyme stems. Garnish with parsley and ladle into bowls. Serve with crusty bread.
Notes
- Sauté First: Sautéing vegetables and mushrooms first builds a richer flavor base.
- Use Fresh Herbs: Fresh thyme and bay leaves add aroma; remove them before serving.
- Deglaze with Wine: Deglazing lifts browned bits for extra depth; use broth if you skip wine.
- Choose the Right Broth: Vegetable broth keeps it vegetarian; beef or chicken broth adds more body.
- Adjust Consistency: Barley thickens the soup as it cools; add broth when reheating if needed.
Nutrition
Nutrition information is an approximation.