A bit of a production but well worth it
Grind porcini with spice grinder (or clean coffee-bean grinder) until they resemble fine meal, 10 to 30 seconds. Measure out 2 teaspoons porcini powder; reserve remainder for other use. Using kitchen twine, tie together parsley sprigs, thyme, and bay leaf. Add olive oil to large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce, and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes. Add water, broth, barley, porcini powder, herb bundle, and garlic; increase heat to high and bring to boil. Reduce heat to medium low and simmer, partially covered, for 25 minutes. Meanwhile slice the precooked sausage and brown in a skillet. Add zucchini, summer squash and cabbage to Dutch oven; return to simmer and cook until barley is tender, about 15 minutes. Stir in the browned sausage, chopped chicken and green beans. Cook 5 minutes. Remove pot from heat and remove herb bundle. Stir in lemon juice, and chopped parsley; season with salt and pepper to taste. Stir 1/2 teaspoon extra virgin olive oil into each bowl.