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  1. Cook barley over moderate heat in half of the vegetable juice or stock.
  2. When tender, add remaining ingredients and remaining liquid.
  3. Season to taste with salt and pepper and cook 15 to 20 minutes or until vegetables are tender.
  4. When ready to serve, thicken with sour cream and top with a little sour cream.
  5. Garnish with minced parsley.


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