Mushroom soup of dried mushrooms with carrots and pearl barley

Rich and nutritious soup is the basis of any lunch. The most delicious pearl barley soup based on dried mushrooms was cooked by my grandmother. Large dried mushrooms hung in a garland in the pantry, waiting for the right moment. The fragrance is unforgettable. I have slightly updated the recipe and introduced celery root. Celery is the basis for light diet soups. And not only dietary, the soup is suitable for Orthodox fasting, when the food is entirely of vegetable origin.
We will cook mushroom broth with vegetables. Peel 1 carrot and onion, celery root. We do not cut vegetables, we use them entirely. Boil mushrooms and vegetables in salted water, add a bay leaf, you can have a couple.
We will bake the second carrot together with the parsley root. We will wash them, clean them and cut them lengthwise into halves. Put in the oven for 15-20 minutes. We will lower the baked vegetables into the broth, boil and strain.
Put the pan with mushroom broth on the fire, cover the pearl barley and cook until ready. We will cut the mushrooms into small pieces and send them to the soup, boil them again and remove them from the stove.
Ready-made pearl soup will be poured on plates and sprinkled with green parsley.