In a saucepan, bring the water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes. Drain.
Heat the olive oil in a stock pot over medium-high heat, and cook the onions and leeks until tender. Add the turkey mince and cook until heated through. Add the beef stock and cooked barley, reduce heat to low. Cover, and cook 1 hour, stirring occasionally.
Add the rice wine to the soup and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.