Thick Vegetable Soup

Peel and finely chop onion and garlic clove, sauté in oil until translucent.

Wash the rolled barley, add, steam briefly.

Add 500ml vegetable soup and cook for 30 minutes with the lid closed.

Peel carrots and kohlrabi, cut into slices and sauté in butter.

Add 200ml vegetable soup and cook.

Add chopped parsley and crème fraîche, mix with the rolled barley and season strongly with salt and freshly ground pepper.

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