1 cup (1 ounce) dried porcini mushrooms
1/4 cup unsalted butter
3 tablespoons olive oil
1 medium onion, finely chopped
6 small shallots, finely chopped
1 sprig fresh thyme, leaves separated from stem
1 clove garlic, minced
1/2 cup sherry
2 quarts chicken or vegetable stock
1/2 cup pearled barley
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
3/4 pound potatoes, peeled and diced
Sour cream, for serving
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