Servings
6 s
Ingredients
- 2 large Onions, thinly sliced
- 2 tablespoons Vegetable oil
- 3 1/2 cups Vegetable stock
- 1 1/2 cups Apple cider
- 1/3 cup Pearl barley
- 2 large Carrots, diced
- 1 teaspoon Thyme
- 1/4 teaspoon Dried marjoram
- 1 Bay leaf
- 2 cups Unpeeled chopped apples
- 1/4 cup
- 1 tablespoon Lemon juice
- 1/4 teaspoon Salt
Directions
- 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 min.
- 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.