Meanwhile, add ground chorizo to a large stock pot. Crumble sausage and cook until no longer pink, about 7 minutes. Remove chorizo and set aside. Add shallots to pan and cooking for about 3 minutes or until they begin to soften. Stir in garlic and cook for 1 minute. Add carrots and mushrooms to shallots, season with oregano, sage and salt. Cook until vegetables begin to soften about 5 minutes. Stir in broth and water. Add sausage and cooked barley. Allow soup to come to a boil, reduce heat and let soup simmer for 30 minutes to allow the flavors to come together.