Mushroom & Barley Soup (vegan!)
Mushroom & Barley Soup (vegan!) is a easy American recipe that serves 4. 250 calories per serving. Recipe by Vegan As Fork on YouTube.
Prep: 15 min | Cook: 25 min | Total: 55 min
Cost: $14.57 total, $3.64 per serving
Ingredients
- 2 medium Carrots (peeled and diced)
- 1 large Onion (diced)
- 2 stalks Celery (diced)
- 8 oz Portobello Mushrooms (cleaned and roughly smashed or sliced)
- 3 cloves Garlic (minced (or use pre‑minced garlic))
- 1 can (14.5 oz) Diced Tomatoes (with juice; can substitute fresh tomatoes)
- 0.5 cup Pearled Barley (dry; rinse before use)
- 3 tsp Vegetable Bouillon (provides salt and umami; adjust to taste)
- 0.5 tsp Black Pepper (freshly ground)
- 4 cup Water (filtered; fill up the tomato can and add extra)
- 6 oz Tofurky Kielbasa (optional) (sliced thin; add after pressure cooking)
Instructions
Prep the mirepoix
Dice the carrots, onion, and celery into uniform bite‑size pieces.
Time: PT10M
Prepare the mushrooms
Wipe the portobello caps, then smash or slice them roughly.
Time: PT5M
Add all ingredients to the Instant Pot
Into the Instant Pot insert, dump the diced carrots, onion, celery, smashed mushrooms, minced garlic, canned diced tomatoes (with juice), rinsed barley, vegetable bouillon, black pepper, and water.
Time: PT5M
Pressure cook
Seal the lid, set the valve to sealing, and select the 'Manual' (or 'Pressure Cook') high‑pressure setting for 15 minutes.
Time: PT15M
Natural pressure release
Allow the pot to release pressure naturally for about 10 minutes, then carefully turn the valve to vent any remaining steam.
Time: PT10M
Add optional vegan kielbasa
If using, stir in sliced Tofurky kielbasa and let the soup sit for 5 minutes to warm the sausage through.
Time: PT5M
Serve
Ladle the hot soup into bowls, let it cool a minute or two, and enjoy.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 3 g
- Fiber
- 6 g
Dietary info: Vegan, Dairy‑free, Nut‑free, Contains gluten
Allergens: wheat (in Tofurky kielbasa), soy (in Tofurky kielbasa)
Ingredient Substitutions
- Instead of Carrots: parsnips
- Instead of Onion: shallot
- Instead of Celery: fennel stalk
- Instead of Portobello Mushrooms: cremini mushrooms, button mushrooms
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Diced Tomatoes: fresh diced tomatoes (about 2 cups)
- Instead of Pearled Barley: hulled barley, farro
- Instead of Vegetable Bouillon: vegetable broth, miso paste (1 tsp)
- Instead of Black Pepper: white pepper
- Instead of Tofurky Kielbasa (optional): any vegan sausage, smoked tempeh
Equipment Needed
- Instant Pot (or electric pressure cooker)
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Can Opener
- Ladle
- Soup Bowls
- Serving Spoon
Critical Steps — Do Not Skip
- Ensuring all ingredients are added before sealing the Instant Pot
- Setting the correct pressure cooking time (15 minutes high pressure)
- Allowing a natural pressure release to finish cooking the barley
- Adding the vegan kielbasa after pressure cooking to avoid over‑absorption
Chef Tips from the Video
- For deeper flavor, sauté the mirepoix in a little olive oil using the Instant Pot’s ‘Sauté’ function before adding the rest of the ingredients.
- Add a handful of fresh thyme or a splash of soy sauce for extra umami.
- If you prefer a creamier texture, stir in a tablespoon of nutritional yeast just before serving.
Troubleshooting
Barley is too chewy
Add an extra 5‑10 minutes of pressure cooking or increase the water by ½ cup and let it simmer on ‘Sauté’ mode.
Soup is too thin
Stir in a few more tablespoons of barley or let the soup simmer uncovered for 5‑10 minutes to reduce.
Soup is overly salty
Dilute with additional water or unsalted vegetable broth and adjust seasoning.
Storage
Refrigerator: Store in airtight containers for up to 4 days
Freezer: Freeze in freezer‑safe bags or containers for up to 2 months; thaw before reheating
Room temperature: Do not store at room temperature for more than 2 hours
Make-Ahead Tips
- The soup reheats beautifully on the stovetop or in the microwave; add a splash of water if it thickens.
- Freeze individual portions for quick weeknight meals.
Frequently Asked Questions
What is the cultural significance and history of mushroom barley soup in vegan comfort cuisine?
Mushroom barley soup is a staple of vegan comfort cooking, drawing on traditional European barley soups that were originally meat‑based. Vegans adapt the dish by using earthy mushrooms for umami and barley for heartiness, making it a warming winter favorite.
What are the traditional regional variations of mushroom barley soup in American cuisine?
In the United States, barley soup often features beef broth and root vegetables. Vegan versions replace meat with mushrooms and use vegetable bouillon, while some regions add beans or kale for extra nutrition.
How is mushroom barley soup traditionally served in vegan households during the winter?
It is typically served hot in deep bowls, sometimes topped with fresh herbs, a drizzle of olive oil, or sliced vegan sausage. It is paired with crusty bread or a simple side salad for a complete meal.
What occasions or celebrations is mushroom barley soup traditionally associated with in vegan culture?
The soup is popular for cold‑weather gatherings, holiday pot‑lucks, and as a comforting post‑holiday meal. Its hearty nature makes it a go‑to dish for family brunches and cozy dinner nights.
What authentic traditional ingredients are used in mushroom barley soup versus acceptable vegan substitutes?
Traditional recipes use beef broth, pork sausage, and sometimes barley with butter. In the vegan version, vegetable bouillon replaces broth, Tofurky kielbasa or other plant‑based sausage replaces pork, and olive oil or butter is omitted.
What other vegan dishes pair well with mushroom barley soup?
Pair it with a simple mixed greens salad, roasted Brussels sprouts, or vegan garlic bread. A side of seasoned quinoa or a chickpea salad also complements the soup’s earthy flavors.
What are the most common mistakes to avoid when making mushroom barley soup in an Instant Pot?
Common errors include sealing the lid without adding enough liquid, which can cause a burn warning, and adding the vegan sausage before pressure cooking, which makes it soggy. Also, neglecting the natural pressure release can leave the barley undercooked.
Why does this mushroom barley soup recipe use a natural pressure release instead of quick release?
Natural release allows the barley to finish cooking gently and prevents the soup from splattering. It also helps the flavors meld, resulting in a smoother texture compared to a rapid vent.
Can I make mushroom barley soup ahead of time and how should I store it?
Yes, the soup can be refrigerated for up to four days in airtight containers or frozen for up to two months. Reheat on the stovetop, adding a splash of water if it thickens.
What texture and appearance should I look for when the mushroom barley soup is done?
The barley should be tender but still retain a slight bite, and the mushrooms should be soft and broken apart. The broth should be thick enough to coat a spoon but still pourable, with a deep reddish‑orange hue from the tomatoes.
What does the YouTube channel Vegan As Fork specialize in?
The YouTube channel Vegan As Fork focuses on simple, budget‑friendly vegan recipes that use everyday pantry ingredients and minimal equipment, often featuring one‑pot meals and comfort foods.
How does the YouTube channel Vegan As Fork's approach to vegan comfort cooking differ from other vegan cooking channels?
Vegan As Fork emphasizes ultra‑easy, dump‑and‑go recipes with clear, no‑fuss instructions, whereas many other channels provide more elaborate techniques or specialty ingredients. The channel aims for accessibility and speed, perfect for busy home cooks.
Last updated: August 25, 2026
