Easy 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.
Servings: 6 servings
Calories: 238kcal
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
- 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.
- 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.
- 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.Nutrition
Serving: 1g | Calories: 238kcal | Carbohydrates: 24g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 7mg | Sodium: 419mg | Fiber: 4g | Sugar: 8g