8 oz Pearl barley
2 ts Sunflower oil
8 oz Shallots or onion
2 x  Small leeks *
1    Large potato, diced
6 oz Carrots, sliced
6 oz Button mushrooms
2 ts Chopped fresh rosemary
2 ts Chopped fresh thyme
1 ts Yeast extract
1    Salt and pepper

* trimmed and sliced 1. Cover the barley with plenty of water. Bring to
the boil, cover and simm for 30 – 40 minutes. Drain and reserve the stock.
2. Heat the oil in a large pan and gently fry the shallots, leeks , potato,
carrots and mushrooms for 8 – 10 minutes. Add the rosemary,thyme and cooked
barley. 3. Make the reserved stock upto 3/4 pint with water. Add to the
barley and vegetables together with the yeast extract. Bring to the boil,
cover and simmer for 30 minutes. Season to taste. Serve hot.