Cover dried porcini mushrooms with 2 cups boiling water and let soak for 30 minutes. Then strain through cheesecloth and reserve the mushroom water. Chop mushrooms into small pieces.

Meanwhile, bring barley and 1 ½ cups stock to a boil, and then lower to a simmer and cover. Cook until barley is tender and liquid is absorbed, about 30-40 minutes. If you love barley, you can double the amount and cook 1 cup in 3 cups of broth.

Then, in a large stockpot, melt butter over medium high heat. Add onion, garlic and carrots and sauté until onions are translucent and carrots start to soften, about 5 minutes. Then add all the mushrooms and sauté until mushrooms start to soften and brown, about 5 more minutes. Then add flour and stir for 5 minutes, until fragrant and light brown.

Add remaining stock and mushroom liquid and bring to a simmer. Simmer for 20-30 minutes until thick. Add in barley and season with salt (I used some truffle salt for extra umami!) and pepper to taste. Cook 5 more minutes to heat barley. Serve hot with fresh parsley!