1-In a large stockpot, bring 3 quarts of chicken or mushroom stock to a boil, stir in 1 1/4 cups of pearl barley and add 2 bay leaves, then reduce heat and simmer uncovered for 2 hours and 15 minutes.

2-Meanwhile, place 6 dried shiitake mushrooms in a small saucepan with 3 cups of water, bring to a boil, remove from heat, and soak for 20 minutes.

3-Strain the mushroom soaking liquid through a coffee filter, reserving the liquid, and finely chop the soaked mushrooms.

4-In a skillet, heat 2 tablespoons of the extra virgin olive oil over medium-high heat and sauté 1 large chopped onion until softened.

5-Add 1 cup of chopped celery (including leaves) and 1 cup of peeled and chopped carrots, and sauté for 5 minutes until caramelized.

6-Stir in the finely chopped soaked mushrooms and 2 cloves of crushed garlic, sauté for 2 minutes until fragrant, then deglaze the skillet with the reserved mushroom soaking liquid and simmer for 2 minutes. Add this mixture to the stockpot.

7-In the same skillet (without cleaning), heat 1 tablespoon of the extra virgin olive oil, spread half of the 1 pound of sliced white mushrooms in a single layer, season with salt and pepper to taste, and sear on high heat for 2 minutes without stirring.

8-Stir the mushrooms and cook for another 1-2 minutes until golden brown, then add them to the soup. Repeat the process with the remaining mushrooms and the rest of the extra virgin olive oil.

9-Reduce the heat to a low simmer and cook uncovered until the barley is tender and the soup thickens, for a total of about 2 hours and 15 minutes. Add water if the soup becomes too thick, and season with salt and pepper to taste before serving.