Mushroom Barley Soup – Instant Pot or Stovetop

🧂 Ingredients

• 1 pound white mushrooms

  or baby bella
• 1 large yellow onion

  or white onion
• 2 celery ribs
• 3 medium carrots
• 3 cloves garlic
• ½ cup pearl barley

  rinsed
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce
• 4 cups vegetable broth

  or beef broth
• 1 bay leaf
• 1 tablespoon fresh chopped thyme

  or substitute 1 teaspoon dried
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil

  or butter
• fresh parsley and chives for garnish

Instructions

• 1 Dice the onion, carrot and celery and mince the garlic. Slice the mushrooms into
  quarter inch thick slices.
• 2 Rinse the barley in cold water.
• 3 Turn on the sauté function and heat olive oil or butter. Sauté onions, carrots
  and celery for 3-4 minutes until onions are translucent and veggies are slightly
  softened. Add in garlic, salt and pepper and cook for another minute until
  garlic is fragrant.
• 4 Add the mushrooms and sauté for another 4-5 minutes until the liquid releases
  and the volume is significantly reduced. Scrape up any browned bits from the
  bottom of the pot with a wooden spoon.
• 5 Stir in the rinsed barley, tomato paste, soy sauce, fresh chopped thyme, bay
  leave and broth.
• 6 Set electric pressure cooker to 20 minutes on high pressure and allow to natural
  release for 10 minutes. Carefully release the remaining pressure and open the
  lid away from your face.
• 7 Add more salt and pepper to taste. Garnish with fresh chopped parsley and chives
  and serve.
• 8 Heat olive oil or butter in a large heavy bottom pot or dutch oven.
• 9 Sauté diced onion, carrot and celery for 3-4 minutes until onions are
  translucent and veggies begin to soften. Add salt, pepper and garlic and cook
  for another minute until fragrant.
• 10 Add sliced mushrooms and cook for another 4-5 minutes until the liquid releases
  and the volume is significantly reduced. Scrape up any browned bits from the
  bottom of the pot with a wooden spoon.
• 11 Add in the remaining ingredients and bring the soup to a boil. Reduce to a
  simmer, cover and cook for 40-45 minutes until the barley is tender.

Nutrition Info