This savory Mushroom Barley Soup is vegetarian comfort food at its best. Made with earthy mushrooms, pearl barley, and fragrant herbs, it’s a satisfying, nutritious bowl that’s ideal for cozy weeknight dinners or meal prep. It reheats beautifully and freezes well, so you can make a big pot and enjoy it for days.
My love for this Mushroom Barley Soup began years ago at a supermarket soup bar. After trying a spoonful I was hooked and set out to recreate that deep, savory flavor at home. The combination of tender pearl barley and browned mushrooms creates a hearty texture while the onions, carrots, and celery build a classic, comforting base.
This vegetarian soup is simple to make, easy to customize, and satisfying enough to be the main course. Whether you cook it on the stove or in an electric pressure cooker, it’s forgiving and adaptable — use the mushrooms and herbs you like, swap grains if needed, and adjust seasonings to taste.
Why you’ll love this recipe:
- Mushroom Barley Soup is loaded with earthy mushrooms, chewy pearl barley, and aromatic herbs for a cozy, filling vegetarian meal.
- It’s straightforward to prepare with common pantry ingredients and offers both stovetop and Instant Pot methods.
- Great for meal prep: it stores well in the fridge and freezes for later.
- Customizable—swap mushroom varieties, add extra vegetables, or replace barley with rice for a gluten-free version.
Recipe ingredients
These are the core ingredients that give this soup its flavor and texture. Quantities and full details appear in the recipe card below.
- Pearl barley. Cooked pearl barley adds chew and body. If using the Instant Pot method, do not pre-cook the barley. For a gluten-free option, substitute cooked brown or wild rice.
- Aromatics. Onion, carrot, celery, and garlic form a classic mirepoix that flavors the entire soup.
- Mushrooms. Cremini (baby bella) mushrooms are used here, but white button, shiitake, or portobello work well. Dried mushrooms (porcini or a mix) can boost umami—soak, drain, and add both the rehydrated mushrooms and the soaking liquid (strained) to the soup.
- Vegetable broth. Use a good-quality low-sodium broth for best results. Homemade or store-bought both work.
- Herbs and seasonings. Fresh thyme and a bay leaf add depth; Worcestershire sauce and a spoonful of tomato paste round out the savory flavors.
Scroll to the recipe card below for exact ingredient amounts and the full method.
How to make mushroom and barley soup
This soup is easy to prepare. If you plan to use pre-cooked barley, the finished soup comes together quickly — a great way to use leftover grains. Below are concise stovetop steps; full step-by-step instructions and Instant Pot directions are provided further down.
Pro tip: Cook the pearl barley ahead of time to speed up dinner prep.
- Cook the pearl barley according to package directions if you are using pre-cooked barley.
- Sauté onion, carrots, celery, and garlic in olive oil until softened and fragrant.
- Add sliced mushrooms and cook until their liquid mostly evaporates and they begin to brown.
- Stir in vegetable broth, tomato paste, Worcestershire sauce (or a substitute), thyme, and bay leaf. Add the (cooked) barley, bring to a simmer, and cook briefly so flavors meld.
Instant Pot mushroom barley soup instructions:
- Do not pre-cook the barley for the Instant Pot method. Using the Sauté function, heat oil and soften the onion, carrot, celery, and garlic for 5–8 minutes. Add mushrooms and cook until the liquid reduces. Add the broth, dry barley, tomato paste, Worcestershire sauce, thyme, bay leaf, and seasoning, stirring to combine.
- Seal the lid, set to High Pressure for 20 minutes. Allow a natural release for 10 minutes, then release remaining pressure. Remove thyme sprigs and bay leaf, stir, and serve.
Recipe FAQs
No. Barley contains gluten and is not safe for people with celiac disease or gluten intolerance. Use cooked brown or wild rice as a gluten-free alternative.
For stovetop versions, pre-cooking pearl barley (about 25–30 minutes) helps prevent it from becoming too soft in the final simmer. For the Instant Pot method, add raw pearl barley directly to the pot and follow the specified pressure-cooking time.
Yes. Barley releases starch and gives the broth a slightly silky thickness, plus it adds satisfying texture and flavor.
Yes. Cool the soup, place it in airtight containers, and freeze for up to three months. Thaw in the refrigerator overnight before reheating gently on the stove.
Recipe notes
- Make ahead: Cook the pearl barley up to a few days in advance to shorten hands-on time.
- Dried mushrooms: Rehydrate 1–2 ounces of dried porcini (or a blend), strain, chop, and add both mushrooms and the soaking liquid (strained) for extra umami.
- Flavor swaps: Worcestershire sauce can be replaced with soy sauce, tamari, or coconut aminos for a different savory note.
- Storage: Refrigerate up to 5 days or freeze up to 3 months in airtight containers.
More hearty soups you’ll love:
- 35 Best Soup Recipes
- Avgolemono (Greek lemon soup)
- Chicken Tortilla Soup
- Creamy Roasted Tomato Soup
- Instant Pot Vegetable Soup
- Italian Sausage Kale Soup
- Easy White Bean Kale Soup
Did you try this recipe? If so, leave a review below and tag me @flavorthemoments on social media so I can see what you made.
Mushroom Barley Soup
Servings: 8 | Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins
Ingredients
- 3/4 cup pearl barley
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 2 small carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 lb cremini mushrooms, sliced
- 6 cups low-sodium vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce (or soy sauce/tamari)
- 2 sprigs thyme (or 2 teaspoons dried)
- 1 bay leaf
- Salt and pepper to taste
Stove top Instructions
- Cook the pearl barley according to package directions (about 25–30 minutes) and set aside if using pre-cooked barley.
- In a large soup pot, heat olive oil over medium heat. Add onion, carrot, celery, and garlic; sauté 5–8 minutes until softened.
- Add mushrooms and cook 5 minutes more, until their liquid evaporates and they begin to brown.
- Pour in broth, tomato paste, Worcestershire sauce, thyme, and bay leaf. Stir in cooked barley, season with salt and pepper, and reduce heat to medium-low. Simmer 15 minutes to meld flavors. Remove bay leaf and thyme sprigs before serving.
Instant Pot Instructions
- Do not pre-cook the barley. Using the Sauté function, heat oil and soften onion, carrot, celery, and garlic for 5–8 minutes. Add mushrooms and cook until most of the liquid evaporates.
- Add broth, raw pearl barley, tomato paste, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Secure the lid and set to High Pressure for 20 minutes. Allow a natural release for 10 minutes, then release remaining pressure. Remove thyme and bay leaf, stir, and serve.
Equipment
- 6 Quart Instant Pot (for pressure-cooker method)
- Large soup pot (for stovetop method)
Nutrition (per serving, approximate)
Calories: 121 kcal, Carbohydrates: 23 g, Protein: 4 g, Fat: 2 g, Fiber: 5 g
Note: This post was originally published in July 2013. The photos and text have been updated to include step-by-step images and additional recipe information.