Ingredients for 6 servings:
1. 3 cups water
2. 1/2 cup pearl barley
3. 1/4 ounce dried porcini mushrooms
4. 1/2 cup boiling water
5. 2 tablespoons olive oil
6. 2 stalks celery, thinly sliced
7. 2 carrots, thinly sliced
8. 1 large onion, chopped
9. 12 ounces cremini mushrooms, thinly sliced
10. 2 sprigs fresh thyme
11. 6 cups vegetable stock or 6 cups beef stock
12. 2 tablespoons dry sherry
13. 1 teaspoon salt
14. 1/4 teaspoon fresh ground black pepper
15. 2 teaspoons red wine vinegar
16. 1/4 cup minced fresh flat-leaf parsley
17. parmesan cheese, curls

Directions:
1. In a saucepan, bring water and barley to a simmer over medium heat; simmer, uncovered, until almost tender, 10-15 minutes; drain and set aside.
2. Meanwhile, in a small bowl, soak porcini mushrooms in boiling water until softened, about 30 minutes.
3. Using a slotted spoon, gently lift mushrooms from liquid and swish in a bowl of cold water to remove any clinging sand or dirt; chop and set aside.
4. Pour mushroom liquid through a sieve lined with a coffee filter into a small bowl and set aside.
5. In a big pot, heat oil over medium heat; add in celery, carrots, and onion; saute until golden, 6-8 minutes.
6. Add in cremini and porcini mushrooms; saute until mushrooms have released their liquid and are browned, about 10 minutes.
7. Add in thyme, stock, reserved mushroom liquid, sherry, barley, salt, and pepper; bring to a boil.
8. Decrease heat and simmer, stirring occasionally, until vegetables and barley are tender, 10-15 minutes.
9. Taste and adjust seasoning with salt and pepper, if needed.
10. Ladle into heated bowls and garnish with parsley and cheese curls.

Enjoy your meal!