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+ servings
overhead shot of mushroom barley soup in white bowl with spoon

Mushroom Barley Soup

Mushroom Barley Soup is a rustic, comforting soup packed with mushrooms, veggies and hearty pearl barley.  Includes Instant Pot instructions! 

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  • 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


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!


  • 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.


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!