1Boil barley according to directions on package, add water as needed. Set aside.
2Chop all veggies to a preferred size. I like it chunky, make sure the carrots and zucchini the same size. Chop the onions to macedoine (1/4”, ¼”, ¼”) mince the garlic and shallots.
3Put apricots in a an 8" frying pan with white wine, crushed black peppercorns, thyme, garlic (1 tsp), shallots (1 tsp) and a pinch of salt. Bring to a slow boil for 20 minutes, add more liquid as needed. Cooking time may be longer or shorter, making sure apricots do not become so saturated that they fall apart. Rinse, drain and set aside. Chop in a similar manner to chiffonade. Put aside.
4Put oil in a stock pot no smaller than a 4 qt. Allow to get hot, place garlic, onions, shallots in oil, sweat. Do not allow to brown! After they become translucent they are finished.
5Add 2 qts of stock, carrots, and zucchini. Bring to a boil and reduce heat to a simmer.
6Add apricots and barley.
7Test veggies for doneness. After desired tenderness is achieved add all seasonings. (soy sauce, sea salt, honey, curry powder)
8Temper cream into soup, adjust seasonings to taste.