For the soup
Heat the oil in a large 6-quart soup pot over a medium flame. Sauté the onions and celery until translucent, 3 to 4 minutes.
Add the mushrooms, carrots, potatoes, and garlic and cook for another 4 to 5 minutes, stirring occasionally.
Add the water and barley and bring to a boil. Season with salt, basil, thyme, dill, and pepper.
Cover, reduce heat to low, and simmer for at least 2 hours. Add the parsley and soy sauce, if using, and stir well. Serve hot.
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Warm and filling This soup is a vegetable-packed, to the extent that it there is far more vegetable than liquid and more akin to a stew. The mushroom flavour was less intense because of the addition of a wide variety of other vegetables. The herbs provided excellent flavour and it was nice not to have to add stock. I made the soup excluding the soy sauce and it proved popular with the whole family.
My favorite kind of recipe. A double duty meal. I guess if you add some more liquid you can turn it more soup-y.