In a medium pot, heat vinegar, stock, tea, and wine over med-high heat. In a skillet, warm oil over med- high heat and add garlic, shallots, and mushrooms. Cook until vegetables are soft, about 5 min. Add mushroom mixture to warm stock mixture. Add the fish sauce and herbs and bring to a boil. Add barley, and reduce heat to a simmer. Simmer, covered for 20 min. Uncover and simmer for an additional 15 min or until the barley is cooked through. Serve hot, garnished with parsley. To make in a crock-pot, cook the garlic, shallots and mushrooms in the oil, as directed above. Put everything in a crock-pot and cook on low heat for 4 hours, or until barley is tender.