Combine porcinis and 1 cup boiling water in a bowl; cover and let stand 20 minutes or until tender. Drain porcinis in a colander over a bowl, reserving liquid. Line a strainer with a paper towel, and pour porcini liquid through strainer; reserve liquid. Rinse porcinis thoroughly; finely chop.
Heat oil in a large saucepan over medium heat. Add onion and fennel; cover and cook 5 minutes or until softened. Add creminis, garlic, oregano, salt, and pepper; cook 3 minutes or until creminis release moisture.
Stir broth, tomato, sherry, barley, chopped porcinis, and reserved porcini liquid into cremini mixture; bring to a boil. Reduce heat; simmer 10 to 12 minutes or until barley is tender. Divide soup evenly among 4 bowls.
Very easy to assemble and put right into the slow cooker, but it lacks flavor and not enough barley. I'm going to cook some barley and throw it in and also will put in some tomato paste. It could also be a bit thicker/creamier, so I may add some half and half or cheese to the individual bowls. Used baby bella mushrooms, which I normally love, but maybe they are just too strong for this soup.
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