I'M Crazee For Barley Mushroom Veggie Soup

• 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)

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

porcini mushrooms, olive oil, garlic, leek, parsnips, celery, vegetable broth, fresh mushrooms, lentils, pearl barley, tomato paste, thyme, curry powder, bay leaf, italian parsley, lime juice, worcestershire sauce, salt, black pepper, parsley

Taken from www.food.com/recipe/im-crazee-for-barley-mushroom-veggie-soup-330928 (may not work)