Have fun preparing this mushroom dish!
Remove the peel from the onion, garlic and carrots, dice very finely and sauté together with the rolled barley in three tablespoons of hot oil. Add hot vegetable soup and cook for about 25 minutes.
In the meantime, clean the mushrooms, cut them into slices and fry them in the remaining oil. Sprinkle with the juice of one lemon and cook until the moisture evaporates.
Mix the rolled barley with chopped pepper, parsley, sea salt and yeast seasoning. Serve with vegetarian sausages from the health food store.