Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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