Bring the barley and water to the boil in a saucepan over high heat. Cover, reduce heat to low and simmer until the barley is tender, about 30 minutes.
Melt the butter in a large pot over medium heat. Stir in the onion, salt and bay leaves. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
Stir in the carrots and celery; cook for 5 more minutes. Pour in the wine and bring to the boil over high heat. Add the mushrooms, dill, soy sauce, stock and cooked barley; season to taste with pepper. Bring to the boil; reduce heat to medium-low, cover and simmer 1 1/2 hours.