Place dried porcini mushrooms in a small bowl and pour in 1 cup boiling water. Let stand until softened, about 40 minutes. Drain mushrooms, reserving liquid and coarsely chop. Strain liquid and set aside.
Meanwhile, in a heavy saucepan over medium heat, heat oil 1 minute. Add onion, garlic and ginger, and cook, stirring frequently, about 7 minutes. Stir in carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes.
Add remaining mushroom liquid, broth, salt and rosemary, and bring to boil. Reduce heat to medium low, cover and simmer 45 minutes or until barley is tender.