Mushroom Barley Soup Recipe

Name: Mushroom Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or oil; 1 clove garlic minced; 1 small leeks sliced; 8 cups vegetable stock; 1 cup mushrooms dried; 3 stalks celery sliced; 3 large carrots chopped; 1 each green bell peppers chopped; 1/2 cup baby lima beans picked over, rinsed; 3/4 cup pearl barley; 1/2 pound mushrooms quartered; 1 cup dill weed minced

Servings: persons

2 tablespoons butter or oil
1 clove garlic minced
1 small leeks sliced
8 cups vegetable stock
1 cup mushrooms dried
3 stalks celery sliced
3 large carrots chopped
1 each green bell peppers chopped
1/2 cup baby lima beans picked over, rinsed
3/4 cup pearl barley
1/2 pound mushrooms quartered
1 cup dill weed minced

1
Heat the butter in the cooker.
2
Saute the garlic, onions, and optional leek, stirring frequently, until the onions are golden brown, about 4 to 5 minutes.
3
St ir in the remaining ingredients except the salt, reserving 1/2 cup of the dill or coriander.
4
Make certain that no bits of onion or garlic are sticking to the bottom of the cooker.
5
Lock the lid in place and over high heat bring to high pressure.
6
Adjust the he at to maintain high pressure, and cook for 22 minutes.
7
Let the pressure drop n aturally or use a quick release method.
8
Remove the lid, tilting it away from y ou to allow any excess steam to escape.
9
Discard the bay leaves and stir in the reserved dill or coriander.
10
Add salt to taste and serve.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter or oil, 1 clove garlic minced, 1 small leeks sliced, 8 cups vegetable stock, and more.

Yes, Mushroom Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions