Soak dried porcini mushrooms in 1 cup hot water for 20 minutes. Drain, reserving liquid. Chop porcini mushrooms.

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.

Add garlic and fresh mushrooms. Cook until mushrooms release their liquid and begin to brown, about 8 minutes.

Add barley, broth, reserved porcini liquid, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 30-35 minutes or until barley is tender.

Stir in chopped porcini mushrooms and soy sauce. Simmer for an additional 5 minutes.

Remove bay leaves. Stir in parsley and season with salt and pepper to taste.

Serve hot.