Mushroom Barley soup

1/3 cup barley
1/2  cup dried porcini mushrooms
1 large leek, sliced
1 large onion, chopped
2 celery ribs, diced
2 carrots, chopped
8 oz fresh mushrooms, thinly sliced
2 Tbs tomato paste
2 Tbs sherry
2 cups beef broth

Simmer barley till tender, drain.  Meantime soak dried mushrooms in 2 cups hot water for at least 30 mins, drain, reserving liquid and coarsely chop.  Saute onion and celery in a little oil until golden.  Add carrots, shitakes, leeks and mushrooms and saute until mushrooom liquid evaporates.  Stir in tomato paste, sherry, beef broth, mushroom soaking liquid, and barley.  Bring to boil, then simmer until all is tender and flavoursome, about 20 minutes. ( At this stage you could blend with a stick blender if you want the soup to be thicker. ) Season with salt and pepper.