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Into a medium bowl, pour boiling water over dried mushrooms, let stand 10 minutes. With slotted spoon, remove porcini mushrooms from soaking liquid, reserving liquid. Rinse, coarsely chop, and set aside. Strain soaking liquid through sieve lined with paper towels into liquid measuring cup. Add enough water to liquid to equal 4 1/2 c. total. Set aside.
Meanwhile, in nonstick 5- to 6-quart Dutch oven or saucepan, melt vegan margarine over medium-high heat. Add onion, carrots, parsnips, wild mushrooms, salt, pepper and thyme. Cook until vegetables are tender-crisp, about 10 minutes stirring occasionally.
Add barley and porcini with soaking liquid, heat to boiling. Reduce heat to medium-low, cover and simmer until barley and vegetables are tender, 35 to 40 minutes, stirring occasionally. Stir in parsley.
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