In a large pot, heat olive oil over medium heat. Add diced carrots, celery, and parsnip, stirring frequently for 5-6 minutes until tender and caramelized.

Incorporate sliced leek, cooking for 2-3 minutes until softened.

Add bay leaves, juniper berries, rehydrated mushrooms, barley, cubed potatoes, vegetable stock, and mushroom soaking water. Season with salt and pepper; stir to combine.

Bring to a boil, then reduce heat and simmer uncovered for about 25 minutes, stirring occasionally.

Once barley is tender, remove from heat and stir in chopped parsley and dill. Serve warm, optionally with crusty bread.