Cook the barley in about a third of the soup until soft.
Peel and chop onion and garlic, sauté in oil.
Dice the greens, slice the zucchini and quarter the mushrooms. Steam everything. Deglaze with soup.
Add the barley, season with salt, pepper and dried herbs.
Chop the parsley and dill and stir in. Sprinkle the cheese on top.
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