barley soup w/ porcinis & dill

1/2 cup drained porcini shrooms, soaked in 1 cup very hot water for 20 minutes
1 tbls olive oil
6 shallots, chopped
1 carrot, grated
1 cup pearl barley
5 cups veg stock or mushroom stock
salt & pepper to taste
1 tbls minced fresh dill

~ remove porcinis from liquid, thinly slice and add back into liquid
~ heat oil on medium, carmelize shallots & carrot, covered for 10 minutes
~ add the barley & stock, boil, reduce to simmer for 20 minutes
~ add in porcinis & liquid, cook ten more minutes until barley is done
~ stir in dill