Vegan mushroom barley soup is an easy Instant Pot recipe that combines dried and fresh mushrooms, chewy barley, and vegetables in a savory broth.
This robust, flavorful soup is made with simple, healthy, plant-based ingredients and no cream or added oil for comfort in every bite. No Instant Pot? No worries, stovetop instructions are included.
Some soups feed both body and soul. Tasty and renewing, this mushroom barley soup recipe aims to do both. It's par with veggie fava bean soup, vegan hot and sour soup, and vegetable French lentil soup.
Table of Contents
Ingredients and Substitutions
Mushrooms. I used chestnut mushrooms because I had them on hand. You can also use button mushrooms, Baby Bella (cremini), or a mix of different mushrooms.
Dried mushrooms. Dried mushrooms add a more intense umami flavor and help thicken the broth. I used porcini mushrooms, but dried shiitake or cremini mushrooms are great substitutes.
Barley. For the best whole-grain nutrition, use hulled barley. Pearl barley is more common and can be used as a substitute.
Vegan beef stock. To capture a vegan beef flavor, I used vegan bouillon cubes. Vegetable broth or veggie cubes can also be used. Another option is vegan mushroom broth or stock cubes. A quick trick to adding extra flavor broth is a simple tablespoon of tomato paste.
Onions, celery, and carrots. The veggie base of the soup. If you aren't a celery fan, try diced zucchini.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
For added greens, stir in 2 cups of chopped kale or spinach at the end of cooking.
Step-by-Step Instructions
Add diced, dried mushrooms and 1 cup of water to a small bowl. Set aside.
Heat the Instant Pot to Saute. Cook the onions, carrots, and celery for 2-3 minutes, then add the mushrooms and cook until they soften.
Turn the Instant off, then stir in the spices, barley, dried mushrooms with soaking water, and vegetable broth.
Cook on High Pressure for 25 minutes with 15 minutes of natural pressure release.
Denise's Instant Pot Tip
To avoid the dreaded 'food burning' notice, I recommend turning the Instant Pot off between the Saute and High-Pressure functions. Once you add the broth, clear the bottom using a wooden spoon or another non-abrasive utensil.
Stovetop Instructions
Heat a large pot to medium-high heat. Add the onions, celery, and carrots. Continue with the recipe as instructed. Once you've added all the ingredients, bring the pot to a boil, then reduce the heat to simmering. Cover the pot and simmer the soup for 45 minutes or until the barley is tender.
Pro Tips
Heat the Instant Pot (or pot for stovetop cooking) before adding the onions, carrots, and celery. Heat helps keep the veggies from sticking. Stir them frequently. If they do start sticking, add water, a tablespoon at a time.
Serving Suggestions
Serve big soup bowls with homemade whole wheat bread or garnish with crispy air fryer croutons. If you are looking for a side salad, beet and cucumber salad, apple spinach cranberry salad, or balsamic green bean salad are a few of our favorites.
Frequently Asked Questions
Vegan mushroom barley soup will last up to five days in an airtight container in the refrigerator.
It’s easy to freeze mushroom barley soup. Allow the soup to completely cool, then place it in tightly sealed containers or freezer bags. Place the containers in the refrigerator or countertop to thaw the soup. Then, heat in a saucepan or the microwave.
Dried mushrooms add a more intense umami flavor than fresh ones. If you don't have them, you can substitute fresh mushrooms. I recommend adding ½ cup of finely diced fresh shiitake, cremini, or porcini mushrooms.
Barley needs only to be rinsed before cooking it. This removes any dust that might accumulate from packaging and shipping. Dry barley behaves similarly to other grains such as rice. Once you rinse it, cook it according to the recipe (or package) directions.
Mushroom barley soup is as good as the ingredients you use for your recipe. Our mushroom and barley soup is made with hulled, whole-grain barley, no additional oil, and is vegan, so it is as healthy as possible!
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👩🏻🍳 Recipe
Vegan Mushroom Barley Soup
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Equipment
- 1 Instant Pot 6 quart or larger
- 1 large soup pot or Dutch oven if using stovetop method
Ingredients
- ½ cup dried porcini mushrooms - diced (see note 1)
- 1 medium onion - diced, (1 ½ cups)
- 2 medium carrots - peeled and diced (1 cup)
- 2 stalks celery - diced, (1 cup)
- 16 ounces mushrooms - (see note 2
- 2 teaspoons thyme
- 1 teaspoon garlic powder
- 1 cup barley - (see note 3)
- 7 cups vegan beef broth - or vegetable broth (see note 4)
- 2 tablespoons soy sauce - use Tamari for gluten-free
- 2 medium bay leaves
- salt and pepper to taste
Instructions
Instant Pot Instructions
- Dice the dried mushrooms, add them to a small bowl, and cover them with 1 cup boiling water. Set aside.
- Set the Instant Pot to Sauté and heat it. Add the onions, carrots, and celery. Cook the ingredients for about 3 minutes, stirring to prevent them from sticking. Add water a tablespoon at a time if needed.
- Mix the fresh mushrooms with the rest of the vegetables and cook them until they soften and release their moisture.
- Turn the Instant Pot off. Add the dried mushrooms and their soaking water. Then add the thyme, garlic powder, barley, broth, soy sauce, and bay leaves. Mix all the ingredients using a wooden spoon or non-abrasive utensil to sweep the bottom of the pot.
- Place the lid on the Instant Pot and set the steam handle to Sealing. Select High Pressure for 25 minutes and turn off the Warming setting.
- After the Instant Pot has finished pressure cooking and the beeper has sounded, leave it alone for 15 minutes (nature pressure release).
- Manually open the steam release valve and let the pot de-pressurize. Then, remove the lid.
- Stir the soup, then taste the barley to ensure it is tender. Season with additional soy sauce or salt/pepper as desired.
Stovetop Instructions
- Heat a Dutch oven or large soup pot to medium-high heat. Add the onions, celery, and carrots. Sauté the vegetables for 3-4 minutes until they soften. Stir frequently. If they start to stick, add water a tablespoon at a time.
- Add the fresh mushrooms and continue cooking for 2-3 minutes until they soften and release their moisture.
- Add the thyme, garlic powder, barley, broth, soy sauce, bay leaves, and dried mushrooms with their soaking water. Mix well.
- Adjust the heat so the ingredients are simmering. Cover the pot and simmer for 45 minutes or until the barley is tender.
Video
Notes
- Dried mushrooms add additional umami flavor. Use porcini, shiitake, cremini, or a mix.
- This recipe uses chestnut mushrooms, a darker strain of button mushrooms that you can also use. Baby Bella (cremini) mushrooms or a mushroom mix will also work for this recipe.
- I made this recipe with hulled, whole-grain barley, but you can also use pealed barley. The cooking time for the stovetop method depends on the type of barley you use.
- Look for vegan beef-flavored broth in larger supermarkets or specialty stores. If you cannot find it, substitute vegetable broth or mushroom broth. You may want to add more soy sauce for a deeper flavor.
- This recipe uses a 6-quart Instant Pot. I have allowed 15 minutes for the Instant Pot to heat up. The time may be adjusted up or down depending on how long it takes to start the cooking process.
- Store soup in an airtight container in the refrigerator for 5 days or freeze for 3 months.
Nutrition
Nutritional information is an estimation only.
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