1In medium bowl add dried mushrooms and warm water and let stand 20 minutes .. with slotted spoon remove mushrooms from bowl. rinse and chop mushrooms set aside..reserve the liquid from soaked mushrooms. line sieve with coffee filter and drain the liquid in order to make sure the liquid is clear.
2In large pot or dutch oven heat oil add onions and garlic and cook and stir until onions are softened stir in bell pepper and carrots and cook 5 minutes until pepper and carrots are soft about 5 minutes..
3Stir in fresh mushrooms, cook covered until mushrooms are softened, stir in liquid from mushrooms, pearl barley and parsley...add 1 cup water and 2 and a half cups vegetable stock turn down eat, cover pot and simmer for 45 to 50 minutes add canned kidney beans and simmer another 10 minutes.