Ingredients
Gather Your 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
Directions
1
1. Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaf together. Grind porcini in spice grinder until finely ground.
2
2. Heat oil in Dutch oven over medium heat until shimmering. Add leeks, carrots, celery, wine, soy sauce, and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes. Stir in water, broth, barley, garlic, herb bundle, and ground porcini. Increase heat to high and bring to boil. Reduce heat to medium-low and simmer gently, partially covered, for 25 minutes.
3
3. Stir in potatoes, turnip, and cabbage and simmer until barley and vegetables are tender, 18 to 20 minutes. Off heat, discard herb bundle. Stir in peas, lemon juice, and chopped parsley. Season with salt and pepper to taste, and serve.