1. Drain barley, into a large pan, place barley and add stock.
2. Bring to a boil, then reduce heat, cover and simmer 45 minutes.
3. Soak the dried mushrooms in boiling water 20 minutes.
4. Drain the mushrooms, reserving liquid, chop.
5. In a large pan, heat oil.
6. Add shallots and thyme; cook 5 minutes.
7. Add the dried and fresh mushrooms.
8. Stir fry over medium heat 5 minutes or until golden.
9. Add cider and boil rapidly until liquid is almost evaporated.
10. Add barley with stock, reserved dried mushrooms liquid, bay leaf and mustard to pan.
11. Simmer, covered for 1 minute.
12. Season with salt and pepper.
13. Serve with whole wheat rolls.

Image: Flickr/creativecommons WordRidden