Last Updated on 2 months by Neha Deshmukh

Mushroom Barley Soup Recipe – Instant Pot & Easy Comfort Food

Introduction

There’s just something about a warm bowl of soup that feels like a hug, isn’t there? Especially when the weather turns chilly! This Mushroom Barley Soup is a family favorite – it’s hearty, flavorful, and surprisingly easy to make, especially with the help of the Instant Pot. I first made this when my little one was sick, and it quickly became a go-to comfort food for all of us. It’s packed with earthy mushrooms, chewy barley, and a lovely depth of flavor. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average soup. It’s a wonderfully comforting and nourishing meal that’s perfect for a weeknight dinner or a cozy weekend lunch. Here’s what makes it special:

• Easy & Quick: The Instant Pot cuts down on cooking time significantly.
• Flavorful: The combination of mushrooms, sherry, and herbs creates a rich, umami-packed broth.
• Healthy: Packed with vegetables, fiber-rich barley, and wholesome ingredients.
• Versatile: Easily adaptable to suit your dietary needs and preferences (more on that later!).

Ingredients

Here’s what you’ll need to make this delicious Mushroom Barley Soup:

• 1 lb mushrooms
• 4 tablespoons olive oil or butter
• 4 tablespoons cooking sherry
• 1 cup yellow onion
• 1 tablespoon garlic
• 1 cup celery
• 1 cup carrots
• 3 tablespoons tomato paste or ketchup
• 5 cups low sodium vegetable broth (approx. 1.2 liters)
• 1 bay leaf
• 1 teaspoon kosher salt
• 0.5 teaspoon freshly ground pepper
• 0.5 cup pearl barley (approx. 120g)
• 0.25 cup parsley, chopped

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Pearl Barley: This is the star of the show! Pearl barley has a lovely chewy texture and adds a wonderful heartiness to the soup. Don’t confuse it with hulled barley, which takes much longer to cook.
• Cooking Sherry: Don’t skip this! It adds a beautiful depth of flavor. If you don’t have it, see the FAQs for substitution ideas.
• Mushroom Varieties: Feel free to get creative with your mushrooms! I like to use a mix of cremini, shiitake, and oyster mushrooms for a more complex flavor. Button mushrooms work great too, of course. Using a variety adds so much to the final taste.

Step-By-Step Instructions

Alright, let’s make some soup!

1. First, slice about half of the mushrooms and dice the remaining half. This gives the soup a nice textural contrast.
2. Set your Instant Pot to sauté mode. Heat 2 tablespoons of oil (I love olive oil, but butter works beautifully too!), and add the sliced mushrooms. Sauté for 2-3 minutes, until they start to soften. Then, deglaze the pot with the cooking sherry and cook for another 2 minutes, scraping up any browned bits from the bottom. Remove the mushrooms and set them aside – we’ll add them back in later.
3. Add the remaining oil to the pot. Sauté the chopped onion, garlic, and celery for about 2 minutes, until they’re softened and fragrant. Add the diced mushrooms and sauté for another 2 minutes.
4. Now, stir in the carrots, tomato paste, bay leaf, pearl barley, salt, pepper, and vegetable broth. Give everything a good stir to combine.
5. Secure the lid on your Instant Pot and pressure cook on high for 15 minutes.
6. Once the cooking time is up, let the pressure release naturally for 15 minutes. Then, carefully release any remaining pressure.
7. Finally, stir in the reserved sautéed mushrooms and garnish with fresh parsley. Serve hot with a crusty baguette or a dollop of sour cream.

Expert Tips

• Don’t overcrowd the pot when sautéing the mushrooms. Work in batches if necessary to ensure they brown nicely.
• Deglazing the pot is key! It adds so much flavor and prevents the “burn” notice in the Instant Pot.
• Taste and adjust seasonings as needed. Everyone’s palate is different!

Variations

Want to customize this soup? Here are a few ideas:

• Vegan Adaptation: Simply ensure your vegetable broth is vegan-friendly.
• Gluten-Free Adaptation: Use gluten-free barley! It’s becoming easier to find in most supermarkets.
• Spice Level Adjustment: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat. My friend, Priya, loves adding a finely chopped green chili!
• Winter/Fall Festival Adaptation: Add a sweet potato, diced, along with the carrots for a seasonal twist. It’s perfect for Thanksgiving or a cozy fall gathering.

Serving Suggestions

This soup is fantastic on its own, but here are a few ideas to complete the meal:

• A crusty baguette for dipping.
• A dollop of sour cream or plain yogurt.
• A side salad with a light vinaigrette.
• A sprinkle of grated Parmesan cheese (if not vegan).

Storage Instructions

Leftovers? Yes, please!

• Refrigerator: Store in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: This soup freezes beautifully! Let it cool completely, then transfer to freezer-safe containers. It will keep for up to 2-3 months.

FAQs

Let’s answer some common questions:

• Is this soup freezer-friendly? Absolutely! It’s a great make-ahead meal.
• Can I use dried mushrooms in this recipe? Yes, you can! Rehydrate them in hot water for about 30 minutes, then chop and add them to the soup along with the broth.
• What can I substitute for cooking sherry? Dry white wine, apple cider vinegar, or even a tablespoon of lemon juice can work in a pinch.
• Can I make this soup on the stovetop? Yes! Sauté the vegetables as directed, then add the remaining ingredients and bring to a boil. Reduce heat and simmer for about 45-60 minutes, or until the barley is tender.
• How can I make the soup thicker? You can blend a cup or two of the soup with an immersion blender, or mash some of the potatoes with a fork.