• 2 medium-sized carrots
• 2 small turnips
• 2 small parsnips
• 2 medium-sized onions
• 4 large celery stalks
• 2 large leeks
• 2 tablespoons of pearl barley
• 2 oz (56 g) butter
• 3 pints (900 ml) vegetable stock (stock cubes mixed in hot water are fine)
• Salt and pepper

Method:

1. Wash all the vegetables thoroughly and cut the carrots, parsnips, turnips and celery into dice. Peel and chop the onions.  Cut the leeks into fine shreds.
2. Melt the butter in a saucepan, add the vegetables and cover pan.
3. Fry gently, without browning, for 5 or 6 minutes, shaking the pan frequently.
4. Pour in the stock, add the barley and salt and pepper to taste.
5. Bring to the boil and then lower the heat, cover the pan, and simmer gently for around 1¼ hours, stirring occasionally, until the barley is soft.
6. Ladle into warm soup bowls and serve hot.

This will easily serve 8 people.  However it freezes well and will  save on energy costs next time.