I'M Crazee For Barley Mushroom Veggie Soup - cooking recipe

Ingredients

1/2 cup dried porcini mushrooms
1 -2 tablespoon olive oil or 1 -2 tablespoon margarine
2 -3 garlic cloves, finely chopped
1 cup chopped leek
2 medium parsnips, peeled and chopped (or carrots)
1 stalk celery, chopped
7 cups vegetable broth, divided (or chicken broth)
1 1/2 cups fresh mushrooms, sliced (portobella or button)
1 cup lentils, rinsed
1/2 cup pearl barley
1 tablespoon tomato paste
1 1/2 teaspoons dried thyme
1 teaspoon curry powder
1 bay leaf
1 tablespoon finely chopped Italian parsley
2 tablespoons fresh lime juice
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
parsley, chopped (to garnish)

Preparation

In a small bowl, cover dried porcini mushrooms with hot water. Let sit about 10 minutes, till mushrooms are soft. Drain, reserving soaking water. Chop mushrooms. Set aside.
In a large skillet, add olive oil(or margarine) and saute garlic and leeks over medium high heat about 4 minutes.
Add parsnips and celery and saute 3 more minutes. Place leek/parsnip mixture into crockpot.
Add the portobella(or button) mushrooms to skillet and saute about 4-5 minutes. Add to crockpot.
Add 6 cups of the broth, lentils, barley, tomato paste, thyme, curry powder, bay leaf, and parsley to crockpot.
Add sliced porcini mushrooms, along with soaking water to crock-pot.
Cook on high 2-4 hours, until vegetables are nice and tender, and lentils and barley are cooked.
Blend in the 1 cup remaining broth, lemon juice, Worcestershire sauce, salt and pepper. Remove bay leaf .
Ladle soup into bowls. Garnish with parsley and serve. Enjoy!