A comforting and flavorful soup featuring mushrooms, barley, and a blend of vegetables and spices.
Soak the dried porcini mushrooms in hot water for 10 minutes, then drain and chop them.
Save the soaking water to add a rich mushroom flavor to the soup.
Heat olive oil in a skillet and sauté the garlic and leeks for 4 minutes.
Stir constantly to prevent the garlic from burning.
Add parsnips and celery to the skillet and cook for another 3 minutes.
Cut the vegetables into uniform pieces for even cooking.
Transfer the sautéed vegetables to a crockpot.
Preheat the crockpot to speed up the cooking process.
Sauté the fresh mushrooms in the skillet for 5 minutes, then add them to the crockpot.
Cook until the mushrooms release their moisture and start to brown.
Add the broth, lentils, barley, tomato paste, thyme, curry powder, bay leaf, parsley, and porcini mushrooms with their soaking water to the crockpot.
Stir well to ensure all ingredients are evenly distributed.
Cook on high for 3 hours or until the vegetables, lentils, and barley are tender.
Check occasionally and add more broth if the soup becomes too thick.
Stir in lime juice, Worcestershire sauce, salt, and pepper. Remove the bay leaf.
Taste and adjust the seasoning as needed.
Ladle the soup into bowls, garnish with fresh parsley, and serve.
Serve with a slice of crusty bread for a complete meal.
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