Apple Barley Soup

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Apple Barley Soup

 

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

 

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.

serves 6.