| • | Drain excess water from barley and keep it aside.
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| • | Now heat a large pan, add barley and stock into it and bring it to a boil.
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| • | Now reduce the heat, cover and simmer for 45 minutes.
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| • | Meanwhile soak the dried mushrooms in boiling water for 20 minutes.
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| • | After the specific time period, take out the mushrooms, reserving liquid. Chop the taken out mushrooms.
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| • | Now take oil in a large pan; add chopped shallots, thyme and mushrooms to it.
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| • | Cook for 5 minutes and then add cider and boil rapidly until liquid is almost evaporated.
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| • | Add barley with stock, reserved dried mushrooms liquid, bay leaf and mustard to pan. Cover the pan.
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| • | Simmer for 1 minute. Discard the bay leaves.
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| • | Season with salt and pepper and serve hot with whole wheat rolls. |
