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Mushroom Barley Soup

This simple Mushroom Barley Soup is packed with healthy ingredients like barley, vegetables, mushrooms, and fresh herbs. Easy to make from scratch and incredibly delicious.

Bowl of Mushroom Barley Soup with fresh parsley and French bread

It’s comforting and warm, satisfying, and wonderful to have on hand for quick lunches throughout the week.

Chilly days often have me scouring my pantry for soup-making ingredients. Which I try to keep stocked at all times. Because when the days are damp and cold, there is nothing warmer, more nourishing, or comforting than soup.

Although… tea and coffee are right up there too.

And believe me… both go very well with this soup!

This simple soup is made on the stovetop, in one pan, in 30 minutes. There is no need to cook the barley separately. In fact, it adds delicious flavor to the soup.

Top view of Mushroom Barley Soup with sliced baguette

How Long Does Mushroom Barley Soup Keep?

Store in a covered container in the refrigerator for 3 to 4 days. Which makes for delicious lunch options!

Can You Freeze Mushroom Barley Soup?

You can freeze almost any soup, including Mushroom Barley Soup. However, it does slightly alter the texture of the mushrooms and barley. My preference is to refrigerate.

Can you make Mushroom Barley Soup in the Instant Pot?

Absolutely! Saute the onions, carrots, and celery until tender in oil using the pressure cooker insert or a skillet. Stir in the garlic and mushrooms. Continue to cook until tender. Stir in the broth and barley. Secure the lid, set the valve to sealing, and cook on High Pressure for 18 minutes. Once cooked, let the pressure release naturally.

Ingredients for Mushroom Barley Soup on a round wood board

Mushroom Barley Soup Ingredients

Other than its hearty, healthy, and delicious flavor, one of the reasons I love this soup is its simple ingredients. Here’s what you need to make the soup (exact measurements are in the recipe card at the bottom of this post).

  • Olive oil
  • Medium onion
  • Carrots
  • Celery
  • Garlic
  • Fresh mushrooms
  • Broth (beef, chicken, or vegetable)
  • Barley
  • Fresh parsley for serving (optional)

What kind of broth should you use in this soup?

To make this soup strictly vegan, use vegetable broth or stock. Both chicken and beef broth work equally well. I love the additional richness and flavor that comes with using beef stock.

Hulled vs Pearled Barley

Can you use hulled barley and pearled barley interchangeably in a recipe? Let’s first look at the difference between the two.

What is Hulled Barley?

Hulled barley, otherwise known as barley groats, hulled barley is the whole grain form of barley. Only its outermost hull has been removed resulting in the healthiest form of barley. It’s rich in fiber, chewy, and delicious. However, it takes considerably longer to cook. Plan on an hour when using it in recipes.

What is Pearled Barley?

Pearled barley is the most common form of barley. It’s also chewy and healthy. Like hulled barley, the outermost husk has been removed along with the bran layer. The grains in pearled barley are softer and require less cooking time. Most recipes use pearled barley.

Can you Substitute hulled barley for pearled barley?

In most cases, yes. However, be aware that the cooking time will need to be adjusted.

Side view of bowl of Mushroom Barley Soup
Bowl of Mushroom Barley Soup with fresh parsley and French bread

Easy Mushroom Barley Soup

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This simple Mushroom Barley Soup is packed with healthy ingredients like barley, vegetables, mushrooms, and fresh herbs. Easy to make from scratch and incredibly delicious.

Ingredients

  • ¼ cup olive oil
  • 1 cup chopped onion
  • ¾ cup diced carrots
  • ½ cup chopped celery
  • 1 teaspoon minced garlic
  • 1 pound sliced fresh mushrooms
  • 6 cups broth (beef, chicken, or vegetable)
  • ¾ cup barley
  • salt and pepper to taste
  • fresh parsley for serving

Instructions

  1. Heat the oil in a large soup pot or Dutch Oven over medium heat. Add the onion, carrots, and celery; saute until the vegetables are bright. Stir in the mushrooms and garlic; cook until their juices are beginning to release, about 2 to 3 minutes.
  2. Stir in the barley and broth and season with salt and pepper to taste. Bring to a boil, partially cover the soup, and reduce the heat to maintain a low simmer. Cook until the vegetables and barley are tender; about 30 minutes.
  3. Taste for seasoning, top with fresh parsley, and serve!

Notes

How to Cook Mushroom Barley Soup in the Instant Pot

Saute the onions, carrots, and celery until tender in oil using the pressure cooker insert or a skillet. Stir in the garlic and mushrooms. Continue to cook until tender. Stir in the broth and barley. Secure the lid, set the valve to sealing and cook on High Pressure for 18 minutes. Once cooked, let the pressure release naturally.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 238Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 7mgSodium: 419mgCarbohydrates: 24gFiber: 4gSugar: 8gProtein: 9g

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