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–+ servings

Vegan Mushroom Barley Soup

Meghna
Vegan Mushroom Barley Soup is packed with flavors and simple ingredients. This nutrient dense plant based soup is made with pearl barley, chopped veggies, mushrooms and simple seasonings. This easy mushroom barley soup is low in fat, dairy-free and super filling!
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course, Soup
Cuisine American
Servings 3 people
Calories 238 kcal

Equipment

  • 1 6 quart instant pot

Recipe Video

Ingredients
 

  • ½ cup pearl barley
  • 2 cups mushroom - **white mushrooms dice into quarters or halved.
  • ½ cup celery - **roughly chopped.
  • ½ cuo carrots - **diced into ½ inch cubes.
  • ¾ cup onion - **yellow onion roughly chopped.
  • ½ tablespoon garlic - **minced.
  • 2 tablespoon olive oil - **extra light or light olive oil.
  • 1 Bay Leaf
  • ½ teaspoon better than bouilon - **veggie base.
  • 1 tablespoon lemon juice - **freshly squeezed.

Seasonings

  • ½ teaspoon ground black pepper
  • ½ teaspoon red pepper flakes
  • ½ teaspoon paprika - **smoked paprika.
  • salt to taste - **add according to your preference.

Liquid

  • 5 cups water - **warm or hot.

Instructions
 

Saute Veggies

  • Set the instant pot on high heat setting and add oil. When the oil becomes moderately hot add the chopped onion, celery, and carrots and saute for a few minutes or until the onion turns soft. Add the minced garlic and saute for 30 seconds.
    sauteing veggies and aromatics
  • Now, add all the seasonings mentioned above in the "seasonings" section of the ingredients list. Add the diced mushrooms and saute for 1 minute. Cancel the saute mode.
    sauteing veggies

Deglaze pot

  • Add warm or hot water, better than bouillon veggie base, and deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles and prevent burn errors. Now, add the pearled barley and give everything a quick stir. Throw in the bay leaf.
    deglazing pot with a spatula

Pressure cook

  • Secure the lid of the instant pot, seal the valve, and pressure cook on high for 20 minutes. Once the cooking cycle is over the instant pot will begin to beep. Wait for 5 mins of natural pressure release and then release the rest of the pressure manually by moving the valve from the sealing to the venting position. Open the lid carefully when the floating metal pin on top of the lid drops. Discard the bay leaf. Cancel the pressure cook mode.
    mushroom barley soup

Serve soup

  • Add freshly squeezed lemon juice and give the soup a quick stir. Serve the vegan mushroom barley soup garnished with chopped parsley and red pepper flakes. Enjoy! Scroll up for the recipe substitutions, step-by-step photos, tips & tricks, FAQs, and lots more!
    vegan mushroom barley soup in a white bowl

Notes

  1. Red pepper flakes: Skip adding the red pepper flakes if you are heat intolerant or making the soup for kids. 
  2. Mushroom: You can substitute the white mushrooms with baby bella mushrooms.
  3. Garnishes: Garnish the healthy soup with fresh parsley, dill, red pepper flakes.
 
Calorific details are provided by a third-party application & are to be used as indicative figures only. If you are on a special diet please use your nutritional calculator.
 
Nutrition Facts
Vegan Mushroom Barley Soup
Amount per Serving
Calories
238
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Sodium
 
47
mg
2
%
Potassium
 
423
mg
12
%
Carbohydrates
 
33
g
11
%
Fiber
 
7
g
29
%
Sugar
 
4
g
4
%
Protein
 
6
g
12
%
Vitamin A
 
240
IU
5
%
Vitamin C
 
8
mg
10
%
Calcium
 
45
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
 

Nutrition

Calories: 238kcalCarbohydrates: 33gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 47mgPotassium: 423mgFiber: 7gSugar: 4gVitamin A: 240IUVitamin C: 8mgCalcium: 45mgIron: 1mg
Keyword best mushroom barley soup, healthy mushroom barley soup, mushroom barley soup, plant-based soup recipe, vegan mushroom barley soup
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