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.
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