Heat the olive oil over medium heat in a seven-quart pot.

Add the onion, celery, and carrots and sauté for 10 minutes, stirring occasionally. Add the mushrooms and

garlic and continue cooking for another 10 minutes over medium-high heat, stirring occasionally.

Add the bay leaf and barley and cook for another three minutes. Add the water and bring to a boil; lower heat and add the salt, pepper, soy sauce, vinegar, and

Worcestershire sauce. Cook for one hour, or until everything is tender.

Remove from heat. Add the spinach or swiss chard leaves and parsley and let steep for five minutes. Taste and adjust seasoning if necessary. Remove bay leaf before serving. This soup can be frozen.