Mushroom Barley Soup Recipe (Instant Pot or Stove Top)

Instant Pot Method

1. Sauté Aromatics: Set the Instant Pot to sauté mode. Add olive oil, then stir in the carrots, celery, and onion. Sauté until softened, about 5-7 minutes.
2. Add Mushrooms and Garlic: Add the sliced mushrooms and garlic. Cook until mushrooms release their moisture and begin to brown, around 8 minutes.
3. Add Tomato Paste and Wine: Stir in the tomato paste, cooking for 1-2 minutes. Add the white wine, scraping any browned bits from the bottom. Cook until wine reduces slightly.
4. Combine Ingredients: Add broth, bay leaves, thyme, and pearl barley. Stir to combine. Season with salt and pepper.
5. Pressure Cook: Lock the lid, set the Instant Pot to high pressure, and cook for 20 minutes. Once done, allow natural pressure release for 10 minutes, then manually release any remaining pressure.
6. Serve: Discard the bay leaves and thyme sprigs. Ladle into bowls, garnish with fresh parsley, and enjoy. Serve with crusty bread on the side. 

Stove-Top Method

1. Sauté Aromatics: In a large pot over medium heat, add olive oil. Stir in carrots, celery, and onion, cooking until softened, about 5-7 minutes.
2. Cook Mushrooms and Garlic: Add the mushrooms and garlic, cooking until mushrooms release their moisture and begin to brown, about 8 minutes.
3. Add Tomato Paste and Wine: Stir in tomato paste and cook for 1-2 minutes. Pour in the wine, scraping up any bits from the bottom of the pot with a wooden spoon, and cook until reduced slightly.
4. Combine and Simmer: Add broth, bay leaves, thyme, and barley. Bring to a simmer, cover, and cook for 45-50 minutes, or until barley is tender. Season with salt and pepper.
5. Serve: Remove bay leaves and thyme. Garnish with fresh parsley and ladle the warm soup into bowls. Serve with crusty bread on the side.