Step 1

Place beans and barley in a pressure cooker, Instant Pot liner or saucepan. Cover with at least two inches water and cook until the beans and barley are tender. Set aside. (See recipe notes below on more instructions on cooking the beans and barley).

Step 2

Blend the cashews with ½ cup water and set aside.

Step 3

Place the onions and garlic in a large pot or Dutch oven with olive oil. Turn heat to medium, add a pinch of ground black pepper and salt.

Step 4

Stir in the celery and carrots. Saute for a couple of minutes. Add the dried oregano and rosemary to the pot and mix. Stir in the mushrooms and bay leaves.

Step 5

Add the beans and barley with cashew cream and any cooking water and mushroom stock or vegetable stock -- you want a total of three cups of liquid in the soup, but if you prefer the soup thicker, use less liquid. You can always add more later.

Step 6

Bring the soup to a boil and let it simmer five minutes over medium heat. Stir in the soy sauce or liquid aminos.

Step 7

Add the parsley, check seasoning and add more salt and pepper if needed. Return the bean and barley soup to a boil, and turn off heat. Serve the soup hot.