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1
Preheat oven to 400F
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2
Spray large rimmed baking sheet with nonstick spray.
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3
Arrange tomatoes and next 6 ingredients on sheet.
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4
Drizzle with oil; sprinkle with salt and pepper.
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5
Roast until vegetables are tender and brown around edges, stirring occasionally, about 55 minutes.
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6
Peel garlic and reserve.
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7
Coarsely chop half of vegetables and reserve.
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8
Transfer garlic and remaining vegetables from sheet to large pot (reserve sheet).
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9
Add 1/2 cup vegetable broth to baking sheet and scrape up browned bits; add to pot with vegetables.
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10
Add 7 1/2 cups broth, dried porcini, thyme, and bay leaf to pot.
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11
Bring to boil.
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12
Reduce heat to medium; cover and simmer until vegetables and porcini are very tender, about 20 minutes.
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13
Pour vegetables and broth into large strainer set over bowl.
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14
Transfer vegetables in strainer to processor and puree until smooth; set aside.
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15
Return broth and bay leaf to pot; add barley and bring to boil.
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16
Reduce heat to medium; cover and simmer until barley is tender, about 40 minutes.
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17
Add reserved vegetable puree and chopped vegetables to pot; simmer until soup thickens and flavors blend, about 10 minutes.
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18
Season soup to taste with salt and pepper.
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19
(Can be made 1 day ahead.
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20
Cool soup slightly.
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21
Chill soup uncovered until cold, then cover and keep chilled.
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22
Rewarm over medium heat, thinning with additional broth if desired before serving.)
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23
Ladle soup into bowls.
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24
Sprinkle with parsley and serve.
