Heat olive oil in soup pot over high heat. Add fresh mushrooms and carrots. Cook, stirring occasionally, until vegetables begin to brown. Add barley; cook, stirring frequently, until barley begins to brown. Sprinkle with a little salt and plenty of pepper.
Add porcini; cook, stirring, for about 1 minute. Add bay leaf, reserved soaking liquid and stock or water. Bring to a boil; lower heat. Cover and simmer 20 to 30 minutes or until barley is very tender. Add soy sauce to taste.
Recipe created by Chef Mark Bittman