In a medium size pot, bring 2 cups water to a boil. Add the barley, reduce to a simmer and cook for 25 to 30 minutes, until tender.

In a measuring cup, add the dried mushrooms to one cup hot water and allow to soak for at least 20 minutes. While they’re soaking, warm the olive oil in a large pot over medium heat. Cook the onion for about three or four minutes, until translucent.

Next toss in the chopped kale, garlic and carrots. Cook for about five more minutes then add the diced mushrooms. Sprinkle with salt & pepper, stir together and cook for another five minutes.

Once the dried mushrooms are done soaking, separate them from the liquid (reserve the liquid) and transfer to a surface for cutting. Pick out any hard pieces, chop them up then add them to the large pot. Add the bay leaf and pour in the reserved mushroom liquid and 4 cups vegetable broth. Bring to a boil and cook for 10 minutes.

Pour the milk and soy sauce into the pot then stir in the cooked barley. Allow to simmer for about 5 minutes, until heated through.