Mushroom Barley Soup is the meal you want when the weather turns chilly. It’s warm, filling and so easy to throw together on a weeknight.
As soon as sweater season hits, I start craving hearty soups. Particularly ones that are easy to make and that can double as dinner and leftovers. This mushroom barley soup is all of that. Chewy barley, tender mushrooms and herb-flavored broth. I love it all! If you prefer something with meat, try Turkey Barley Soup, which can also be made with rotisserie chicken, or Beef Barley Soup.
This barley and mushroom soup is made in the Instant Pot, which makes it practically effortless. Plus, it reheats like a champ and freezes beautifully.
My best recipe tips
- Rinse the barley well! I can’t emphasize this enough. Uncooked barley often has a layer of dusty starch on it. Rinsing it before cooking helps to avoid the barley from becoming slimy (no, thank you!) once cooked.
- To add even more flavor to this soup, use a mixture of mushroom varietals, such as portobello, shiitake and crimini.
- If you prefer a thinner soup, stir in some additional vegetable broth after cooking.
How to make mushroom barley soup in the Instant Pot
- Sauté the veggies: Set the Instant Pot to Sauté mode. Cook the onions, carrots and celery until tender. Add the garlic and herbs.
- Cook the mushrooms: Stir in the mushrooms and cook until tender.
- Cook the soup: Add the barley (rinsed well!) and vegetable broth. Close the Instant Pot and cook on HIGH pressure for 20 minutes. Use natural pressure release for 10 minutes, then quick release. Stir in the parsley. Serve it up!
Storage
Mushroom and barley soup stores well in the fridge for up to 3 to 4 days. Cool to room temperature, then transfer it to airtight containers. I like to use single serving glass containers for easy grab-and-go lunches.
Since barley soaks up liquid while the soup rests, it may be necessary to add additional vegetable broth when reheating.
It also freezes well for up to 3 months. Cool the soup to room temperature and transfer to freezer-safe airtight containers, then pop the sealed containers into the freezer. Defrost in the refrigerator overnight or in the microwave. Reheat on the stovetop or in the microwave.
More mushroom recipes you’ll love
Printable Recipe
Mushroom Barley Soup (Instant Pot)
Mushroom Barley Soup is the meal you want when the weather turns chilly. It's warm, filling and so easy to throw together on a weeknight.
Servings: 4 Servings
Calories: 242kcal
Ingredients
- 2 teaspoons olive oil
- 1 medium yellow onion chopped
- 2 carrot cut into thin ½-circles
- 2 celery stalks chopped
- 3 garlic cloves minced
- 1 teaspoon dried thyme
- ¾ teaspoon dried crushed rosemary
- 12 ounces crimini mushrooms sliced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup uncooked barley very well rinsed in a fine mesh sieve
- 4 ½ cups vegetable broth or substitute with chicken broth
- 3 tablespoons minced flat-leaf parsley
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Instructions
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Set the Instant Pot to Sauté mode. Heat the olive oil, then add the onion, carrot and celery. Cook, stirring occasionally, until the vegetables are starting to soften, 3 to 4 minutes.
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Add the garlic, thyme, rosemary, salt and pepper. Cook, stirring, for 1 minute.
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Add the mushrooms. Cook, stirring occasionally, until the mushrooms are tender, 3 to 4 minutes.
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Pour in the uncooked barley and vegetable broth. Stir to combine.
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Place the lid on the Instant Pot, close the steam vent and set to HIGH pressure for 20 minutes. It will take about 15 minutes for the Instant Pot to reach pressure.
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Once the time expires, use natural release for 10 minutes, then quick release. Carefully open the Instant Pot. Stir in the parsley. Serve.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1.5cups | Calories: 242kcal | Carbohydrates: 48g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 887mg | Fiber: 10g | Sugar: 7g
Frequently Asked Questions
This mushroom barley soup recipe can be frozen in airtight, freezer-safe containers for up to 3 months.
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