Rehydrate the Porcini: Place the dried porcini mushrooms in a bowl and cover with 3 cups (720 ml) of very hot water.

Let them soak until softened, about 20-30 minutes.

Sauté the Base: While the porcini soak, heat the olive oil in a large pot or Dutch oven over high heat.

Add the fresh chopped mushrooms and sliced carrots.

Cook, stirring occasionally, until they are nicely browned and caramelized.

Toast the Barley: Add the pearled barley to the pot and continue to cook, stirring frequently, for another 5-10 minutes until it becomes fragrant and lightly toasted.

Season generously with salt and pepper.

Combine and Simmer: Strain the softened porcini mushrooms through a fine-mesh sieve, reserving all of the flavorful soaking liquid. Coarsely chop the porcini and add them to the pot, stirring for one minute.

Pour in the reserved mushroom liquid, the stock, and add the bay leaf.

Cook the Soup: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20-30 minutes, or until the barley is tender and cooked through.

Finish and Serve: Remove the bay leaf and stir in the soy sauce.

Taste the soup and adjust the seasoning with more salt and pepper if needed.

Serve hot and enjoy!

Don't discard the mushroom soaking liquid; it's packed with umami.

Pour it carefully, leaving any grit behind at the bottom of the bowl.

Add a tablespoon of tomato paste with the carrots and mushrooms to build another layer of savory depth.

Garnish with fresh parsley or dill before serving to add a touch of brightness that cuts through the soup's richness.