Creamy Mushroom Barley Soup for Cozy Winter Nights

This Creamy Mushroom Barley Soup is a comforting one-pot dish, perfect for chilly nights and full of rich flavors with mushrooms and pearled barley.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 cups

Course: Soups

Cuisine: Vegetarian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Butter Can substitute with olive oil for a healthier option.
1 medium Yellow Onion Adds sweetness and depth to flavor; can substitute with shallots for a milder taste.
2 teaspoons Fresh Thyme Provides earthy aroma; dried thyme can be used, but fresh is preferred.
8 ounces Baby Bella Mushrooms Substitute with cremini or button mushrooms if preferred.
4 cups Mushroom Broth Can use beef or vegetable broth instead.
1 cup Pearled Barley Can be substituted for quinoa or brown rice for a gluten-free option.
1/2 cup Dry White Wine Replace with additional broth for a non-alcoholic version.

For Creaminess

1 cup Half & Half Heavy cream or a dairy-free creamer can be good alternatives.

For Seasoning

Coarse Salt Adjust to taste based on personal preference.
Black Pepper Adjust to taste based on personal preference.

Equipment

Instant Pot

Method

Step-by-Step Instructions for Creamy Mushroom Barley Soup

Set your Instant Pot to sauté mode and melt 2 tablespoons of butter. Add 1 diced yellow onion and 2 teaspoons of minced fresh thyme. Cook for about 7-8 minutes until onions are translucent.
Incorporate 8 ounces of sliced baby Bella mushrooms into the pot and continue cooking for another 5-6 minutes until mushrooms are tender and lightly browned.
Pour in 1/2 cup of dry white wine, scraping the bottom of the pot to deglaze. Let the wine simmer for about 2-3 minutes.
Add 4 cups of mushroom broth and 1 cup of pearled barley, season with salt and pepper to taste, and stir together well.
Cancel sauté mode, secure the Instant Pot lid, and set to high pressure for 35 minutes.
Perform a quick release after 35 minutes, remove the lid, and stir the soup.
Stir in 1 cup of half & half, adjusting seasoning with additional salt and pepper if necessary.
Ladle out the warm soup into bowls and garnish with fresh thyme or your favorite herbs. Serve hot.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 80mgIron: 2mg

Notes

Allow the soup to cool before transferring to airtight containers to maintain its texture. Properly stored, it stays fresh in the fridge for up to 3 days.

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