Thick barley soup

Ingredients for 4 servings:

• some butter
• 1 onion(s)
• 250 g pearl barley
• 4 potatoes
• 2 liters of vegetable broth
• 2 carrots
• 1 stalk(s) leek
• possibly sausages
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Dice the onions and potatoes. Heat the butter in a saucepan, then add the onions and sauté briefly. Then add the pearl barley and potatoes along with the vegetable stock and simmer over high heat for about 20 minutes, stirring occasionally, until a thick soup forms. Meanwhile, finely chop the leek, peel the carrots, and thinly slice them. Add the carrots to the soup immediately or a little later, depending on how firm you like them. Add the leek a few minutes later. If desired, slice in sausages (such as Vienna or Pfefferbeißer). Season to taste with salt and pepper.