Ingredients:
2 onions
150 g. wheat corns
200 g. mushrooms
150 g. pea
500 g. carrots
1 stick leek
1 root celery
100 g. butter
800 ml vegetable stock
1/2 tsp. nutmegs
Black pepper
Salt

Preparation and serving:
Soak the wheat for one night in 500 ml water. Chop finely the onion and julienne the rest of the vegetables. Put all the vegetables in a pot and sauté them in the butter. Add the stock and the drained wheat, then flavour with salt, pepper and nutmegs. Bring it to the boil and cook it for 15 min., then add the sliced mushrooms and the pea. Cook for another 10 min.
Serve hot, sprinkled with fine chopped parsley.

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