Soak the wild mushrooms in the hot water for about 15-20 minutes, or until softened. Drain the liquid through a coffee filter to trap any grit, and reserve about half the mushroom liquid. Rinse the mushrooms well.

Add vegetable or chicken broth to the reserved mushroom liquid to make a total of 2 cups. Place all both in a medium saucepan and bring it to a boil.

Add barley to boiling broth. Return to a boil, and them reduce heat to low and simmer for 15-20 minutes until barley is tender. Drain off any remaining liquid and set aside.

Cut carrots into thin rounds, about ⅛ inch thick.

Slice onions into thin slices.

Slice both the wild and fresh mushrooms into thin slices.

Place all vegetables in a saute pan and season with olive oil, sherry, salt, thyme and pepper.

Saute vegetables on high heat until they are caramelized and start to turn brown.

Add sliced almonds and cook for about 3 minutes more.

Toss vegetables and barley together in a large bowl.

Serve warm or at room temperature.