Soak the black barley in cold water overnight, covered in the refrigerator. The next day, strain the barley, then add 5 cups of fresh cold water, the bay leaves, and the stems from the crimini mushrooms. Bring this mixture to a boil and add the salt. Cook the barley until tender, usually about 45-60 minutes, but possibly longer, so taste periodically. While the barley is cooking, thinly slice the crimini mushroom caps and carrots, and bring another pot of water to a boil.  Once the second pot of water is boiling, drop in your eggs and cook them for 6 minutes.  Immediately drop the boiled eggs in a bowl of ice water, shocking them. Once the barley is cooked, strain, but reserve the liquid. Discard the crimini stems and bay leaves.  Add the mushroom caps to the reserved barley cooking liquid.  Slowly bring to a simmer, then turn off the heat, and taste, seasoning with salt. This becomes your broth.

Place the barley in a bowl, and garnish with the cooked mushroom caps, green onion, slices of raw carrots, and soft boiled egg. Top with hot broth.