Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic, cooking until fragrant, about 1 minute, ensuring it doesn't burn.

Add sliced fresh mushrooms to the pot over medium heat. Cook for 8-10 minutes, stirring occasionally. Watch for them to release moisture and develop a golden brown color, indicating they are caramelizing. Their earthy aroma will become more pronounced as they cook, signaling readiness.

Gently stir in the soaked dried mushrooms, including their soaking liquid, while carefully avoiding any sediment at the bottom. Allow the mixture to simmer over medium heat for 5 minutes, enhancing the soup's depth. The mushrooms should be tender, and the liquid should integrate smoothly, adding a rich aroma.

Add the barley to the pot, stirring thoroughly to coat it with the mushroom mixture. Cook over medium heat for about 5 minutes, allowing the barley to absorb the flavors and develop a chewy texture. Stir occasionally to prevent sticking and ensure even cooking.

Pour in vegetable broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 40-50 minutes, or until barley is tender and has absorbed the broth's flavors.

Add salt, freshly ground black pepper, and soy sauce to the soup, stirring well to combine. Taste and adjust the seasoning as needed, remembering that soy sauce contributes a savory note. Allow the soup to simmer for an additional 5 minutes, ensuring the flavors meld together harmoniously.

Stir in fresh thyme and parsley just before serving. This adds a bright, fresh aroma that complements the earthy soup.

If the soup becomes overly thick, gradually add more vegetable broth or water, stirring continuously to ensure even distribution. Adjust the consistency to your preference, keeping the soup at a gentle simmer. Monitor the texture closely, and taste occasionally to maintain the balance of flavors, ensuring the soup remains smooth and cohesive.

Before serving, enhance the soup's presentation by drizzling a small amount of olive oil over the top. This will add a subtle sheen and a hint of richness. Ensure the soup is hot, as the olive oil will gently meld with the surface, creating an inviting appearance.

Ladle the hot soup into bowls, appreciating the chewy texture of the barley and the tender mushrooms immersed in the savory broth. Notice the inviting aroma that fills the air, enhancing the comforting experience. Serve immediately to enjoy the warmth and depth of flavors, ensuring a satisfying conclusion to your meal.