Apple Barley Soup

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Apple Barley Soup

 

I used granny smith for this, they don;t turn mushy.

 

2 large onions, thinly sliced

2 tbsps. vegetable oil

3 1/2 cs. vegetable stock

1 1/2 cs. apple cider

1/3 c. pearl barley

2 large carrots, diced

1 tsp. thyme

1/4 tsp. dried marjoram

1 bay leaf

2 cs. unpeeled chopped apples

1/4 c. fresh parsley, minced

1 tbsp. lemon juice

1/4 tsp. 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.

Makes 6 servings.