Vegetable Barley Soup

Ingredients:

• 1/8 oz dried porcini mushrooms
• 8 sprigs fresh parsley + 3 tbsp chopped parsley
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 tbsp butter
• 1.5 lb leeks
• 2 carrots
• 1/3 C white wine
• 2 tsp soy sauce
• 6 C water
• 4 C chicken broth
• 1/2 C pearl barley
• 1 garlic clove
• 1.5 lb yukon gold potatoes
• 1 turnip
• 1.5 C chopped cabbage
• 1 C frozen peas
• 1 tsp lemon juice

Prep: Grind the porcini mushrooms to a powder and measure 2 tsp for this recipe. Tie the herbs and bay leaf together with kitchen twine. Peel the potatoes and cut into 1/2" cubes; peel the turnip and cut into 3/4" cubes. Slice the white and light green part of the leeks to 1/2" thickness. Peel the carrots and cut into 1/2" pieces.

Cooking: Melt the butter in a dutch oven over medium heat and add the leeks, carrots, wine, soy sauce, and 2 tsp salt. Cook until the liquid has evaporated, ~10 minutes. Add the water, broth, mushroom powder, herb bundle, barley, and garlic. Boil over high heat, then simmer partially covered over medium-low heat for 25 minutes. Add the potatoes, turnip, and cabbage and cook for 20m or until vegetables are tender, then remove the herb bundle and add the chopped parsley, peas, and lemon juice. Season to taste with salt and pepper (probably quite a bit of pepper).