1. Melt the butter in a soup pot with the olive oil.
2. Add the minced rosemary, basil and onions. Stir frequently and cook until the onions become translucent.
3. Add the chopped leek, celery and carrot. Stir occasionally and cook for 4 - 5 minutes. Add a bit of salt and pepper to taste.
4. Once vegetables and herbs have had a chance to cook together and mingle their flavours, add the broth. Bring to a boil and reduce the liquid to a simmer. Note where the height of the liquid is on the side of the pot.
5. Add barley.
6. Simmer for 1 hour.
7. Add water to the pot, to bring the level back up to where it was after the broth was first added. Bring back to a boil and let it cook at a boil for 3 - 4 more minutes. Serve.

This recipe serves 4 - 6.