Combine 2 cups boiling water and porcini mushrooms; let stand 20 minutes.
Drain mushrooms through a sieve over a bowl, reserving liquid. Finely chop mushrooms.
Heat a large Dutch oven over medium-high heat.
Add olive oil to pan, and swirl to coat.
Add onion; cook for 4 minutes.
Add cremini mushrooms, and cook for 5 minutes, stirring occasionally.
Add porcini mushrooms and garlic; cook 1 minute, stirring constantly.
Add barley; cook 30 seconds, stirring constantly.
Add brandy; bring to a boil. Cook until liquid almost evaporates (about 1 minute), stirring occasionally.
Stir in reserved mushroom liquid, 1 3/4 cups water, and broth; bring to a boil. Cover; reduce heat, and simmer 55 minutes or until liquid evaporates and barley is tender, stirring occasionally.
Remove from heat. Grate 1/4 cup (1 ounce) cheese; stir grated cheese and salt into barley mixture.
Sprinkle with parsley. Shave remaining 1 ounce cheese over top.