Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add leek; sauté 10 minutes or until tender. Add oyster, cremini, and shiitake mushrooms; cook 15 minutes or until tender, stirring occasionally. Add barley and garlic; cook 2 minutes or until toasted and fragrant, stirring frequently. Add wine and 1 teaspoon thyme; simmer 1 minute or until liquid is nearly absorbed. Add 8 cups water and porcini mushrooms. Reduce heat, and simmer 1 hour or until barley is tender and creamy, stirring frequently. Stir in cheese, salt, and pepper. Sprinkle with remaining 1 teaspoon thyme. Serve immediately.
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If you like mushrooms, this is the dish for you. Really nice earthy mushroom flavor. My only complaint is that is seemed to take forever to make. I think they missed a step. After adding the 8 cups water and mushrooms, it needed to come to a boil, THEN reduce heat and simmer an hour. So that added some extra time. I just wasn't factoring that in. So if you have the time, then go for it.