Place barley in a bowl and cover with simmering water for 30 mins. And drain. In a lage soup pot , heat butter and oil over med/high heat. Add the onion and saute for 5-6 mins. Until translucent. Add the sugar and saute 2 mins. To carmelize slightly. Add the fresh mushrooms and carrots and sute 8-10 mins. Longer, stirring until the mushrroms are slightly golden. Add the soaked dried mushrooms with their soaking liquid, the drained barley, salt, pepper and stock. Bring the mixture to a simmer, add 4 tablespoons of dill, partially cover the pot and simmer over med/low heat for 1 1/2 hours. Add the lemon juice, stir in the remaining dill and taste. Correct seasoning if needed. Simmer 5 mins. Ladle into deep soup bowls. Top each serving with a dollop of sour cream and a sprinkling of chives. Pass the pepper grinder.
