Barley and Porcini Soup

What You Need:
1 ounce dried porcini mushrooms, soaked in hot water for 20 minutes
1 tablespoon olive oil
1 yellow onion, chopped
1 carrot, grated
1 cup barley
5 cups water or mushroom stock
Salt and freshly ground black pepper
1 tablespoon fresh dill, minced

What You Do:
1. Remove the porcini mushrooms from the soaking liquid, reserving the water. Thinly slice the porcinis and return to the soaking liquid. Set aside.
2. Heat the oil in a large saucepan over medium heat. Add the onion and carrot and cook until soft and lightly caramelized, about 7 minutes. Add the barley and water, and season to taste with salt and pepper. Simmer for 20 minutes.
3. Add the reserved mushrooms and soaking liquid plus half the dill. Cook until the barley is tender, about 10 minutes longer. Serve hot, garnished with the remaining dill.

From Vegnews.com

I am pretty sure this can be modified to be raw. I don't know what the difference with the mushrooms is (may still need to be soaked in warm-hot water) but the rest of it should be able to be grinded and soaked.