Hearty Barley Noodles Soup

Name: Hearty Barley Noodles Soup
Ingredients: 2 tbsp extra virgin olive oil; 1 onion, finely diced; 2 small or 1 large carrot (~200g/7oz), peeled, chopped into 1cm / 0.4 cubes; 2 celery stems, chopped into 1cm / 0.4″ cubes; 2 small or 1 medium swede (US: rutabaga), peeled, chopped into 1cm / 0.4 cubes (~200g, Note 1); 150 g/ 5 oz white mushrooms, cut in 4 (larger ones cut into 6 or 8); 2 garlic cloves, finely minced; 1/2 tsp fresh thyme, chopped (or 1/4 tsp dried); 1/4 tsp ground coriander; 1/4 tsp ground fennel; 2 fresh bay leaves (or 1 dried); 1 3/4 tsp cooking/kosher salt; 1/2 tsp black pepper; 1 cup pearl barley, NOT hulled barley (Note 2); 1.75 litres / quarts vegetable stock, preferably homemade (it's so easy!) else low sodium store bought; 1 cup fresh parsley leaves