In a pot, cover dried mushrooms and Parmesan rind with broth and bring to a boil. Turn off heat and let mushrooms and Parmesan rind rehydrate in hot broth. 

Finely chop shallots and garlic. Heat olive oil in a large pot. Sweat shallots and garlic for 3 minutes.

Deglaze with white wine and add barley, rehydrated mushrooms, Parmesan rind, thyme, smoked paprika and broth. Simmer for approximately 20 minutes.

Add fresh mushrooms, shallots, salt and pepper. Continue cooking for about 10 minutes and check if barley is cooked. Once barley is done, remove from heat.

Stir in grated Parmesan, parsley, and lemon zest and juice. Serve.