Mushroom and fish soup

This was kind of based on this recipe, but I added fish and changed the proportions based on what I had.

Ingredients:
Couple tb olive oil
A yellow onion, diced
1 carrot, diced
3 cloves garlic, mashed
1 cup dried porcini mushrooms (these were pretty cheap at the Chelsea market vegetable place)
1 lb fresh mushrooms (I used cremini), sliced
1 cup grains (I used farro)
4 cups/1 carton chicken stock
1/4 cup dry sherry
1 lb fish chopped in bite size pieces (I used skate and monkfish, cheap fish works well because it really absorbs the flavor of the mushrooms)

Soak the dried mushrooms in 2 cups boiling water while you're doing other stuff.  After about 20 min (or longer) take the mushrooms out and keep the broth.  I strained it through a paper towel to get rid of the dirt.  Dice the soaked mushrooms into bits.

Saute the onion and carrot (both diced) in the oil until the onions are soft.  Add the garlic and saute for another minute.  Add the fresh mushrooms and cook until they begin to release water, then turn the heat up and add the farro and cook for a minute.

Add the chicken stock, mushroom broth, dried mushrooms and sherry and cook for about 45 min (or less, depending on what type of grain you used -- just cook until the grain is cooked).  Add the fish and cook for another minute or so (until it's cooked through).

This also kept really well -- it was better the next day.