Mushroom Barley Soup
Mushroom Barley Soup is a rustic, comforting soup packed with mushrooms, veggies and hearty pearl barley. Includes Instant Pot instructions!
Ingredients
- 3/4 cup pearl barley
- 1 tablespoon extra virgin olive oil
- 1 medium onion chopped
- 2 small carrots chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1 lb. cremini mushrooms sliced
- 6 cups low sodium vegetable or beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce*
- 2 sprigs thyme or 2 teaspoons dried
- 1 bay leaf
- salt and pepper to taste
Equipment
Instructions
Stove top instructions:
- Cook the barley according to package instructions. This takes 30-40 minutes, and may be done in advance.
- In a large soup pot, heat the oil over medium heat. Add the onion, carrot, celery, and garlic, and sauté 5-8 minutes until the onion is translucent and the vegetables have softened. Add the mushrooms and cook 5 more minutes or until their liquid has evaporated.
- Add the broth, tomato paste, Worcestershire sauce, thyme and bay leaf, and bring to a boil. Add the barley, salt and pepper to taste, and reduce the heat to medium low. Simmer 15 minutes, stirring occasionally.
- Remove the bay leaf and thyme sprigs, then serve and enjoy!
Instant Pot instructions:
- Do not pre-cook the barley in this method!
- Press the Sauté button and add the olive oil to the Instant Pot. Add the onion, carrot, celery and garlic, and cook 5-8 minutes until softened. Add the mushrooms and cook 5 more minutes until the liquid has evaporated.
- Add the broth, barley, tomato paste, Worcestershire sauce, thyme, bay leaf, salt and pepper to taste and stir well.
- Secure the lid and close the venting valve. Set the Instant Pot to High Pressure for 20 minutes. Note: It will take the Instant Pot 10-15 minutes to come to pressure before the cooking process begins. When the cooking process has completed, allow the pressure to release naturally for 10 minutes, then release the pressure.
- Remove the thyme sprigs and bay leaf, and stir well. Serve and enjoy!
Notes
- Make your mushroom barley soup vegetarian by using vegetable stock.
- Beef up your soup with this Beef Barley Soup recipe!
- Dried mushrooms may be used in this recipe for even more flavor. Use 1-2 ounces of dried porcini mushrooms or your favorite, and soak until softened. Strain out the grit, chop the mushrooms and be sure to add the liquid to your soup!
- Worcestershire sauce adds a nice savory flavor, but may be omitted altogether.
- Store soup in an air tight container in the refrigerator for up to 5 days.
- Brown rice would be a great replacement for the barley if gluten intolerant.
Nutrition
Serving: 1g, Calories: 121kcal, Carbohydrates: 23g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Sodium: 52mg, Potassium: 404mg, Fiber: 5g, Sugar: 4g, Vitamin A: 2131IU, Vitamin C: 3mg, Calcium: 27mg, Iron: 1mg
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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