Winter's Day Barley Soup

After three sunny days, returning winter rains are smothering all that joyful light. It's not that cold, but I decided it was time to make a cauldron of soup in my big red pseudo-Creuset. This batch turned out to be quite restorative.

To a 32-ounce box of low-salt chicken broth, plus another cup of water, add:
2 bay leaves
1 cup barley
2 carrots, cut up
2 stalks of celery, ditto
3 scallions, chopped
2 cloves of garlic, minced
1/3 small cellophane packet Trader Joe's dried wild mushrooms, crushed up
3 crimini or other domestic mushrooms, diced
1/2 sweet red pepper, chopped
1 can Italian diced tomatoes
1 cup frozen green beans
1/2 cup white wine
1 chicken sausage, cut up
1/3 lb. chunk of ham, diced
1 tsp. Spanish smoked sweet pepper, plus 1/2 tsp. Hungarian paprika
1/2 tsp. dried basil (1 tsp. fresh, chopped)
1/2 tsp. parsley (ditto)
1/3 tsp. dried tarragon, 1/3 tsp. dried marjoram
Dash of Worcestershire sauce
Simmer until the barley and vegetables are done.
Adjust salt, add freshly ground pepper.
Serve in large soup cups.