1. Soak the mushrooms and drain them, reserving the soaking water. Chop the mushrooms into \/z-inch dice. Pour the mushroom water through a fine strainer into the Beef Stock, avoiding any sand or grit that may be in the bottom of the bowl.
2. Bring the 2 cups of water to a boil in a medium saucepan. Add the barley and simmer, covered, until all the moisture is absorbed, about 15 minutes. Stir the butter into the barley. Set aside.
3. Heat the Beef Stock in a large pot and add all the remaining ingredients, except the garnish. Bring to a simmer and add the barley/butter mixture, stirring well to separate the grains.
4. Cook, covered, until the barley is tender, about 1 hour. Add salt and pepper to taste.
5. Garnish with a dollop of sour cream as a garnish.
