Mushroom and Barley Soup | Vegetable Soup Recipe

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Mushroom and Barley Soup

Mushroom and Barley Soup
Mushroom and Barley Soup

Hearty. Flavorful. Delicious. Healthy. So snuggle up for a cool Fall evening and enjoy a dish that will satisfy the urge for warm comfort food and not railroad your healthy eating plan ... if you have an healthy eating plan. Otherwise, just enjoy.

Barley has been around since ancient times, possibly even 10,000 years ago. It was an important grain of ancient civilizations due to it's adaptability to different climates. Barley is a rich, earthy grain that has a nice chew and a mild sweetness. Pearl barley can boost the fiber content of a recipe because the fiber is found throughout the grain not just the hull. Mushrooms are a rich source of umami and provide a satisfyingly savory, rich or meaty taste sensation. Our Dried Thyme enhances and brightens the flavors of this soup with it's herbaceous and slightly floral aroma and piney, smoky flavor.

Pressure cookers and Instant Pots are making their way back into the kitchen for some quick, one pot dishes. This dish is perfect for the pressure cooker but can be prepared in a soup pot or dutch oven as well, just use the recommended cooking time on the barley as an indication on how long to cook. If you use a pressure cooker, please read and follow manufactures directions for your brand of cooker. Kitchen accidents are no fun.

P.S. This soup makes excellent leftovers.

 Print Recipe

  • 1 teaspoon olive oil
  • 1/2 cup white onion, diced
  • 3 stalks celery, diced
  • 2 medium sized carrots, diced
  • 1/2 teaspoon Granulated Garlic
  • 8 oz button mushrooms, sliced
  • 1 fresh tomato, diced
  • 3/4 cup pearl barley, rinsed well and drained
  • 3 cups no sodium added, vegetable broth
  • 4 cups water
  • 1 teaspoon Dried Thyme
  • Salt and Pepper to taste
  1. In the pressure cooker, heat olive oil to medium high heat.
  2. Add the onion and cook until onion is soft and starts to turn transparent.
  3. Add the Granulated Garlic and stir to combine with onions.
  4. Add carrots and celery, cook until vegetables start to soften. Add a few teaspoons of the water or vegetable broth if the mixture seems to dry or sticks too much to the bottom of the pot.
  5. Add mushrooms, tomato, barley, remaining vegetable broth and water, Dried Thyme.
  6. Stir to combine all ingredients.
  7. Attach the lid to the pressure cooker.
  8. Cook at high pressure for 20 minutes.
  9. Allow for a natural release according to pressure cooker directions.
  10. Remove cover, add Salt and Pepper, serve.