Groat Soup

INSTRUCTIONS

• 1
  Rinse the groats in a colander and then let them soak in cold water for half an hour. Soak the mushrooms in 100-150 ml of cold water for the same amount of time.⁠
• 2
  Peel the carrots and cut them into rounds as thick as a charging cable (I think that's a better comparison than a blade of grass). Cut thicker parts of the carrots in half beforehand. Peel the onion and garlic, roughly chop the onion, and slice the garlic thinly.⁠⠀
• 3
  In a pot, heat the oil over medium heat. Add the chopped carrots and all the salt, and sauté the carrots for at least a minute or two without letting them burn. This will give them a more intense flavor. Add the onion to the sautéed carrots and stir for another minute. Finally, add the garlic and Provence herbs for the last 30 seconds. Stop sautéing by pouring in the broth.⁠
• 4
  Drain the soaked groats and add them to the pot. Remove the mushrooms from the water and also add them to the pot. Finally, carefully pour in the water in which they were soaked – without tipping any impurities from the bottom of the bowl into the pot.⁠
• 5
  Bring to a boil and add more salt as needed; it always depends on the taste of the broth. Add the bay leaf to the simmering soup and cook slowly for 10 minutes, uncovered.⁠
• 6
  Stir the crushed tomatoes into the soup, this time cover with a lid and let it gently simmer for another 25 minutes. Finally, add more salt again. Garnish with fresh parsley on the plate.