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.