2. Line a small strainer with a coffee filter, and strain the mushroom liquid through the filter and into a bowl or measuring cup.
3. Squeeze the mushrooms to extract any excess liquid and strain into the container and reserve.
4. Rinse the reconstituted dried mushrooms under running water to remove any grit, pat dry with paper towels, and chop fine. Set aside.
5. Heat the oil in a large, heavy stockpot over medium heat. Add the onion, carrots, and shallot and sauté 5 minutes.
6. Add the button mushrooms and sauté until tender and beginning to brown, about 10 minutes.
7. Add the chopped dried shiitakes, wine, thyme, and barley, stirring until the wine is nearly evaporated.
8. Add the broth and 1 cup of the reserved mushroom liquid and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the liquid is almost completely absorbed and the barley is almost tender, about 25 minutes.
9. Add the remaining 1 cup mushroom broth and cook, stirring, until the barley is tender and creamy, about 5 minutes.
10. Stir in the chopped parsley and cheese, season with salt and pepper, and serve.
From Everyday Dining with Wine: 125 Great Recipes to Match and Enjoy with Wine by Andrea Immer (Broadway Books, 2004). Copyright © 2004 by Andrea Immer. Used with permission.
Chef Maria Elia, author of Smashing Plates, says Greece is known for its wealth of cheeses and honeys. Feta and honey are "two simple ingredients that just give so much," she says.