home Forums Pressure Cookers Instant Pot Convert mushroom barley soup to IP help

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    Creamy Vegan Mushroom Barley Soup
    A mix of savory mushrooms is simmered up with veggies and hearty barley in a silky cashew base to make this rich and indulgent creamy vegan mushroom soup.
    Course Soup
    Cuisine American
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 4
    Calories 428 kcal
    Author Alissa
    (From Connoisseurs Veg)
    1/4 cup olive oil
    1 pound assorted fresh mushrooms, I used a mix of button, cremini and shiitake, cleaned and chopped
    1 medium onion, diced
    2 medium carrots, diced
    2 celery ribs, diced
    4 garlic cloves, minced
    1 cup dry white wine
    1 teaspoon dried thyme
    6 cups low sodium vegetable broth, divided
    1/2 cup dried pearl barley
    1/2 cup raw cashews, soaked in water 4 to 8 hours and drained
    1 1/2 tablespoons soy sauce
    1 1/2 teaspoons white miso paste, optional but recommended
    salt and pepper to taste

    Coat the bottom of a large pot with oil and place over medium heat. When oil is hot, add the mushrooms in as even a layer as possible. Allow to cook for about 5 minutes, flip and cook 5 minutes more, until most of the mushrooms are nicely browned. Add onion, carrot, celery, and garlic to the pot and saut­­é until vegetables are softened, about 5 minutes.
    Add wine and thyme to the pot. Raise heat and bring to a simmer. Lower heat and allow to simmer until the liquid is reduced by half, about 5 minutes. Add 5 cups of broth and barley to the pot. Raise heat again and bring to a boil. Lower heat and allow to simmer, uncovered, until the barley is tender, about 45 minutes.
    Transfer 1 cup of the soup into a blender. Add remaining 1 cup of broth, and cashews. Blend until the mixture is smooth and creamy, then return it to the pot. Add the cashew mixture to the pot, along with soy sauce and miso, if using. Stir until all ingredients are fully incorporated, making sure to fully dissolve the miso. The soup will be very thick at this point. Thin it with some water if desired. Reheat for a minute or two, and season with salt and pepper to taste.


    Welcome, Jclaire.

    Here’s what I would do.

    Pearled barley, according to Laura’s table, requires 18 – 20 minutes on High. But that long of a cook time will not do your other ingredients any favors — it may somewhat flatten their flavors. If you want this soup to cook in less time, you could soak the barley overnight first, which in my experience will reduce the needed cook time to about 10 minutes.

    So presoak the barley and follow the recipe up to adding the broth. Before adding it, make sure you have cooked off most of the alcohol from your wine (very important). Then add the broth and drained barley, seal the lid, and pressure cook the soup for 10 minutes. Then do an Instant release, check the barley for doneness, and continue following your recipe.

    You may find the intensity of the garlic and thyme have weakened after pressure cooking. It’s easy to add more thyme after pressure cooking, but the garlic is a different matter. Laura often substitutes granulated dried garlic, which she says is less affected by PCing than fresh garlic. I don’t detect a significant difference when I use PCed fresh garlic, but that’s just me. Notice when the soup is finished if you want more of those flavors and adjust amounts next time you make it.

    Good luck and let us know how it turned out! :-)


    Slight revision: As Laura’s cook time for barley in the IP, specifically, is 20 minutes, I’d give the soup 12 minutes on High pressure to start with. (I didn’t notice earlier you specified you were using an IP.)

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