Vegan Farmhouse Vegetable and Barley Soup | America's Test Kitchen

Ingredients

• 8 sprigs fresh parsley plus 3 tablespoons chopped
• 4 sprigs fresh thyme
• 1 bay leaf
• ⅛ ounces dried porcini mushrooms
• 2 tablespoons vegetable oil
• 1½ pounds leeks , white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly
• 2 carrots , peeled and cut into ½-inch pieces
• 2 celery ribs , cut into ¼-inch pieces
• ⅓ cup dry white wine
• 2 teaspoons soy sauce
• Salt and pepper
• 6 cups water
• 4 cups vegetable broth
• ½ cup pearl barley
• 1 garlic clove , peeled and smashed
• 1½ pounds Yukon Gold potatoes , peeled and cut into ½-inch pieces
• 8 ounces turnips , peeled and cut into ¾-inch pieces
• 1½ cups chopped green cabbage
• 1 cup frozen peas
• 1 teaspoon lemon juice