Simple and delicious mushroom barley soup is low in fat, but rich in flavour. With only 6 ingredients required this earthy, umami, bowl of goodness is a must try. Plus, I’ve got directions for both stove top or your hands off Instant Pot.
This recipe was originally published in December 2019. It has been updated for content and photos.
Mushrooms are high up on the list of my favourite foods and if you love mushrooms like I do, you’re going to LOVE this soup.
Just like my mushroom veloute, risotto stuffed mushrooms and air fryer mushrooms, this mushroom barley soup is absolutely bursting with umami flavour.
PS. If you’re a big soup fan, check out this collection of the BEST vegan soup recipes.
Why you’ll love it
- Filling, flavourful and easy to make! Plus a hands off Instant Pot option.
- Just 6 ingredients needed, with simple prep.
- Surprisingly healthy! Barley is an excellent source of fiber and B group vitamins. As an added bonus, barley is filling, yet low in calories to keep you feeling full longer.
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients: butter (optional), mushrooms, pot barley, garlic, shallots, and vegetable broth.
Melt the butter (if using) and add the sliced mushrooms, shallots and garlic to your pot and sauté until reduced. (photos 1-2)
Then add the broth and barley and bring to a boil. Once boiling, reduce heat to medium and cook until the barley is tender, approx. 40-45 minutes. (photos 3-4)
NOTE: Keep the lid on your pot, but slightly askew. Don’t cook without the lid, or too much of the broth will evaporate.
Taste and season with more salt and pepper, if needed. Then serve your mushroom barley soup sprinkled with fresh parsley, chives, red pepper flakes or vegan parmesan cheese.
FAQs
Pot barley has only the outermost, inedible husk removed. Pearl barley is more refined with the husk removed and then polished, which strips some of its nutrition.
You may, but it cooks faster, so reduce cook time to approx. 25-30 minutes for stove top and 20 minutes for Instant Pot.
Barley is not gluten free, so if you need a gluten free option, you may sub for quinoa, reducing the cook time to about 12-15 minutes. Or you may replace the barley with brown rice keeping cook time the same.
Store leftovers in the fridge for 3-4 days. Since the barley will continue to absorb some broth as it sits, you may need to add a splash more when reheating.
Yes, this soup freezes very well. Use a freezer safe, air tight container and freeze up to 3 months. Thaw in the fridge and reheat on stove top, adding more broth, if needed.
Expert Tips
- Cook your soup with the lid on but slightly askew. Cooking without the lid will cause too much of the broth to evaporate. Barley has a long cook time, so it will appear like a lot of liquid at first, but the barley will absorb more and more as it cooks.
- For no oil, use water or broth to sauté the veggies.
- If time permits, you may add more veggies to the sauté step. Chopped carrots and celery would make great additions. Or add some baby spinach to the very end of cooking, if desired.
More healthy soups
- Healthy Broccoli Potato Soup
- Slow Cooker Vegetable Pot Pie Stew
- Thai Peanut Chickpea Soup
- Potato Leek Soup
- Veggie Soup with Quinoa
- Pasta e Fagioli
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
📖 Recipe
Equipment
Ingredients
- 1 tablespoon vegan butter or margarine skip for oil free and saute in water or broth instead
- 2 shallots finely chopped
- 3 cloves garlic minced
- 1 pound cremini mushrooms sliced
- 1 cup pot barley or hulled barley
- 8 cups low sodium vegetable broth
- salt + pepper to taste
Instructions
Stove Top Instructions
- Melt the butter, if using, in a medium pot. Then add the shallots, garlic, and sliced mushrooms. Sauté until reduced, approx. 5-6 minutes, and then sprinkle with salt and pepper.
- Add the broth and barley, and bring to a boil with the lid on your pot, but slightly askew. Cook over medium/high heat until the barley is tender, approx. 40-45 minutes, stirring occasionally.
- Once cooked, add a little more salt and pepper, if needed, and serve garnished with fresh parsley or red pepper flakes, if desired.
Instant Pot Instructions
- Set your Instant Pot to the sauté function and add the butter to melt, if using. Add the shallots, garlic and sliced mushrooms and sprinkle them with salt and pepper. Sauté until reduced, approx. 5-6 minutes.
- Add the broth and the barley and close the lid. Make sure you set the valve to the sealing position and set to high pressure for 22 minutes. It will take about 10-15 minutes to build pressure and begin counting down.
- Once the timer is complete, quick release the steam valve and open the lid once safe to do so. Season with more salt and pepper, if needed and serve garnished with fresh parsley or red pepper flakes.
Lee
Superb! I enjoy soup for any meal of the day and this will be in the line up!
Rosa
Thrilled you enjoyed Lee! 🙂
Summer
I’ve made this soup twice in three days. Easy. Delicious. Already a household staple. Well done!
Rosa
So glad to hear that Summer!
Haley
This was delicious. My one year old loved it too.
Rosa
So glad! Thanks for sharing Haley. 🙂
Nancy
Delicious! I made mine gluten-free by replacing the barley with quinoa. The soup was thick, creamy and delicious. Thanks Rosa.
Rosa
Thrilled you enjoyed Nancy! Thanks so much for sharing your process with us. 🙂
Karen
I made it in the pressure cooker! I didn’t have shallots so used onions. didn’t have crimini so used baby Bella! I added one 14oz can of diced tomatoes too but the rest the same. FABULOUS AND FILLING! If you put a bit of soy it would have Asian flair or sprinkle parmesan cheese and it becomes Italian-ish! This goes in my permanent files!
Rosa
Thrilled you enjoyed, thanks so much for the review. 🙂
Tiffany M Leiter
Very simple and delish recipe. I made it on the stovetop. I deglazed the pan with 1/4 c. white wine before adding the barley and broth. Perfection!
Rosa
Thanks for sharing Tiffany! So glad you enjoyed. 🙂
Taru khurana
Came out pefect just how we like it. Light on stomach and full of flavors of mushroom. Don’t like overcrowding of flavors so this is great. Thx for sharing. Btw, we added a dash of lemon juice in it and it tasted even better!
Rosa
Thanks so much for the review Taru. Thrilled you enjoyed!
Lisette
We made this soup today for the first time. It is delicious, we all loved it. I hadn’t had barley since I was a kid because I didn’t like it, or so I thought. I actually bought some because this soup looked so good (I love mushrooms) and I thought what the heck, I’ll give barley another try. And I loved it. Thank you so much for this recipe, we are putting it on our regular rotation.
Rosa
My pleasure Lisette. So glad you enjoyed, and I appreciate you taking the time to leave a review. 🙂
Elaine
This soup really hit the spot. I used hulled barley and and didn’t change a thing. The taste was delicately delicious. My husband has already asked when we’ll be having this again. Thank you for this easy recipe.
Rosa
Aw so glad to hear that Elaine! Thanks very much for taking the time to leave a review. 🙂
Anne Hersch
Not sure what pot barley is. I’m guessing it is medium pearl barley . Not the quick cook kind. Have never heard the term pot barley. I am in the US.
Rosa
Hi Anne, pot barley has only the outer most shell removed. You’re correct, it’s not quick cooking. Here in Canada, the packages are labelled as pot barley vs pearl barley. But I believe “hulled” barley is what it might be referred to in the US. That said, if you prefer pearl barley, just cook for less time. Enjoy!