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Recipe Category: Soup
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Ingredients
- Serving Size : 6
- 2 large onions – thinly sliced
- 2 tablespoons vegetable oil
- 3 1/2 cups vegetable stock
- 1 1/2 cups apple cider
- 1/3 cups pearl barley
- 2 large carrots – diced
- 1 teaspoon thyme
- 1/4 teaspoon dried marjoram
- 1 bay leaf
- 2 cups apples – unpeeled chopped
- 1/4 cup fresh parsley – minced
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Method
- In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly.
- Reduce heat, cover and cook, stirring frequently for 10 minutes or until onions are browned.
- Add stock, cider, barley, carrots, thyme, marjoram and bay leaf
- Cover and cook for one hour or until barley is tender.
- Add apples, parsley and lemon juice.
- Cook for 5 minutes or until apples are slightly soft.
- Discard bay leaf and serve.
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