Ingredients

• 1/2 cup dried porcini mushrooms
• 1 -2 tablespoon olive oil or 1 -2 tablespoon margarine
• 2 -3 garlic cloves, finely chopped
• 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 cup chopped leek