Mushroom Barley Soup [Instant Pot or Stove Top]
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 Servings
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Calories
154 kcal
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Course
Main Course, Soup
Mushroom Barley Soup [Instant Pot or Stove Top]
Description
Mushroom Barley Soup is a savory preparation combining sliced cremini mushrooms, finely chopped shallots, and minced garlic sautéed to develop deep flavor. Barley and vegetable broth are added and simmered until the barley becomes tender and plump, absorbing the broth's richness. The soup has an earthy mushroom character with the barley contributing a slightly chewy, hearty bite. Cooking can be done on the stove top with a slightly ajar lid to keep liquid from evaporating too quickly, or pressure cooked in an Instant Pot for convenience. Seasoning with salt and pepper balances the flavors. Garnishes like fresh parsley or red pepper flakes can add freshness or a mild spice.
Once cooked, the soup serves well on its own or paired with bread. It offers a comforting, filling option rich in texture and umami. Adding extra vegetables like carrots or celery during the sauté stage can increase nutritional value and variety. Baby spinach stirred in near the end adds a tender green element.
Leftovers store refrigerated for several days or can be frozen safely for months, making it practical for meal prep. Sautéing without oil using water or broth is also possible for an oil-free version.
Ingredients
- 1 tablespoon butter skip for oil free and saute in water or broth instead, vegan; or margarine
- 2 shallot finely chopped
- 3 cloves garlic minced
- 1 pound cremini mushrooms sliced
- 1 cup barley or hulled barley, pot barley
- 8 cups vegetable broth low sodium
- salt to taste
- black 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.
Notes
- Cook with the pot lid slightly ajar to prevent too much liquid evaporation during stove top cooking.
- Use water or broth to sauté veggies for an oil-free soup.
- Add chopped carrots or celery during sautéing for more vegetable flavor and texture.
- Baby spinach can be stirred in at the end of cooking for extra greens.
- Keep leftovers refrigerated for 3-4 days or freeze in airtight containers for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154cal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Sodium | 335mg | 14% |
| Potassium | 541mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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