Instructions: Soak the barley in 4 cups cold water for at least 4 hours, preferably overnight. Drain the barley.

Soak the mushrooms in 3 cups hot water for 20 to 30 minutes or until soft.

Remove and discard the mushroom stems, reserving the mushroom liquid. Thinly slice the mushroom caps.

Heat the oil in a large heavy saucepan. Cook the shallots, scallion whites, and garlic over medium heat until soft but not brown, 3 to 4 minutes.

Add the mushroom soaking liquid, 3 cups vegetable stock, the barley, the vermouth, and the salt and pepper and simmer the soup, covered, for 30 to 40 minutes, or until the barley is soft. Add the carrots during the last 15 minutes. Add stock as necessary to maintain a souplike consistency.

To serve, correct the seasoning, adding salt and pepper to taste. Ladle the soup into a tureen or bowls and sprinkle with the chopped scallion greens.

Serves 6 as a first course, 4 as a main course.

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