Print
An up close shot of this mushroom barley soup shows the soup in a green bowl with a handle. You can see bits of the carrots and celery along with quite a few mushroom slices.

Mushroom Barley Soup

This mushroom barley soup is perfect any night of the week! Plus, you'll have a little left over for lunch. (Psst... if you click on the yield number, you can adjust for the number of servings you want to end up with!)

Course Soup
Cuisine American
Keyword Instant Pot, pressure cooker, Soup
Prep Time 15 minutes
Cook Time 20 minutes
Pressure Time 20 minutes
Total Time 55 minutes
Yield 8 servings
Calories 164 kcal
Author The Gracious Pantry

Ingredients

  • 2 tbsp. oil
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup chopped yellow onion
  • 8 oz. package brown mushrooms
  • 6 medium garlic cloves (or large if you love garlic!)
  • 1 tsp. dried thyme
  • 1/2 tsp. salt
  • 1 cup barley
  • 4 cups vegetable broth
  • 3 tbsp. mushroom soup mix (see link above - or just use 3 tbsp. ground, dried mushrooms. You can grind them yourself in a grinder)
US Customary - Metric

Instructions

  1. INSTANT POT INSTRUCTIONS:

  2. Add the oil to you IP insert and press the sauté button.

  3. Add the carrots, celery and onions to the oil and saute until the onions are translucent.

  4. Now stir in the mushrooms and continue stirring until they are fully wilted and some of the liquid has come out of the mushroom.

  5. Now stir in the garlic and sauté for about 1 to 2 minutes, then stir in the dried thyme and top off with the salt. (Smells good right about now, right?)

  6. Next, stir in the barley, then the vegetable broth and finally the mushroom soup mix. (or ground, dried mushrooms. Whichever you prefer.)

  7. Close the lid, close the vent and press the "manual" button, adjusting the time to 20 minutes.

  8. When the cooking time is done, allow 10 minutes for a natural release, and then do a quick release for any remaining steam.

  9. Add any additional salt as needed and serve with some crusty garlic bread.

  10. STOVE TOP INSTRUCTIONS:

  11. In a large stock pot, warm your oil and then add the carrots, celery and onions. Sauté until the onions are translucent.

  12. Add in the mushrooms and cook for about 5 minutes, or until the liquid from the mushrooms has started to "grease" the pot a bit.

  13. Add in the thyme, salt and mushroom soup mix (or ground, dried mushrooms).

  14. Finally, add the broth and barley and cook to package directions for the barley.

  15. Add any additional salt you prefer to taste and serve up a nice, hot bowl of soup! (Don't forget to blow!)

Recipe Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition Facts
Mushroom Barley Soup
Amount Per Serving (1 cup)
Calories 164 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 617mg 26%
Potassium 443mg 13%
Total Carbohydrates 28g 9%
Dietary Fiber 6g 24%
Sugars 3g
Protein 4g 8%
Vitamin A 60.1%
Vitamin C 4.9%
Calcium 4.3%
Iron 10.8%
* Percent Daily Values are based on a 2000 calorie diet.