Tie the parsley sprigs, thyme sprigs, and bay leaf together with a piece of kitchen twine to create an herb bundle.

Melt the butter in a large pot or Dutch oven over medium heat until the foaming subsides. Add the leeks, carrots, and celery, and cook until the vegetables have softened and are just starting to brown, about 10 minutes.

Stir in the wine and soy sauce. Simmer the mixture, scraping up any browned bits from the bottom of the pot, until the liquid has mostly evaporated, about 2 minutes.

Add the water, vegetable broth, barley, garlic, ground porcini mushrooms, and the herb bundle. Bring the liquid to a boil over high heat, then reduce the heat to low and simmer, partially covered, for 25 minutes.

Stir in the potatoes, turnip, and cabbage. Continue to simmer, partially covered, until the barley and all the vegetables are tender, about 20 minutes.

Discard the herb bundle and the smashed garlic clove. Stir in the frozen peas, lemon juice, and chopped parsley. Season with salt and pepper to taste and serve hot.