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Heat a pot over medium-high heat and add the onion, garlic and a splash of the vegetable stock. Fry until soft then add the carrot, potato, barley, remaining vegetables stock and water. Bring to a boil, then cover and reduce the heat to medium. Simmer until the vegetables and barley are tender – 20 to 30 minutes.
Meanwhile heat a large pan over high heat and add the oil and mushrooms. Sear the mushrooms until golden brown on all sides.
When the soup is ready, add the mushrooms and dill and season to taste. Serve.