8 2qtstock, poultry, beef or vegetable, preferably homemade 3large leeks, cleaned and sliced 3ribs celery, chopped 4carrots, peeled and sliced 4Tbutter 2tHerbes de Provence 1cpearl barley 0Salt and pepper to taste In a soup pot, melt the butter over medium heat and add the leeks. Cook until soft. Add the herbes de provence, the celery and the carrots, cook five minutes, stirring frequently. Add the stock and the pearl barley, cook until the barley is soft--about an hour. Salt and pepper to taste. It will be thick and unctious, like a very watery porridge.