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Yield: 6 servings
Ingredients:
* 2 lg Onions; thinly sliced 1 ts Thyme
* 2 tb Vegetable oil 1/4 ts Dried marjoram
* 3 1/2 c Vegetable stock 1 Bay leaf
* 1 1/2 c Apple cider 2 c Unpeeled chopped apples -OR- unsweetened apple juice 1/4 c Fresh parsley minced
* 1/3 c Pearl barley 1 tb Lemon juice
* 2 lg Carrots; diced 1/4 ts Salt
Instructions:
In a small soup pot saute onions in oil over medium heatfor 5 min. 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.
Ingredients:
* 2 lg Onions; thinly sliced 1 ts Thyme
* 2 tb Vegetable oil 1/4 ts Dried marjoram
* 3 1/2 c Vegetable stock 1 Bay leaf
* 1 1/2 c Apple cider 2 c Unpeeled chopped apples -OR- unsweetened apple juice 1/4 c Fresh parsley minced
* 1/3 c Pearl barley 1 tb Lemon juice
* 2 lg Carrots; diced 1/4 ts Salt
Instructions:
In a small soup pot saute onions in oil over medium heatfor 5 min. 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.
