Farmhouse Vegetable and Barley SoupServe 6 to 8
1/8 ounce dried porcini mushrooms8 sprigs fresh parsley plus 3 tablespoons chopped4 sprigs fresh thyme1 bay leaf2 tablespoons unsalted butter1 1/2pounds leeks, white and light green parts sliced 1/2 inch thick and washed thoroughly2 carrots, peeled and cut into 1/2-inch pieces2 celery ribs, cut into 1/4-inch pieces1/3 cup dry white wine2 teaspoons soy sauceSalt and pepper6 cups water4 cups low-sodium chicken broth or vegetable broth1/2 cup pearl barley1 garlic clove, peeled and smashed1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces1 turnip, peeled and cut into 3/4-inch pieces1 1/2 cups chopped green cabbage1 cup frozen peas1 teaspoon lemon juice
Check out the recipe here.

Farmhouse Vegetable and Barley Soup
Serve 6 to 8

1/8 ounce dried porcini mushrooms
8 sprigs fresh parsley plus 3 tablespoons chopped
4 sprigs fresh thyme
1 bay leaf
2 tablespoons unsalted butter
1 1/2pounds leeks, white and light green parts sliced 1/2 inch thick and washed thoroughly
2 carrots, peeled and cut into 1/2-inch pieces
2 celery ribs, cut into 1/4-inch pieces
1/3 cup dry white wine
2 teaspoons soy sauce
Salt and pepper
6 cups water
4 cups low-sodium chicken broth or vegetable broth
1/2 cup pearl barley
1 garlic clove, peeled and smashed
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 turnip, peeled and cut into 3/4-inch pieces
1 1/2 cups chopped green cabbage
1 cup frozen peas
1 teaspoon lemon juice

Check out the recipe here.