* 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.