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2 large Onions, Thinly Sliced
2 tablespoon Vegetable Oil
3½ cup Stock
1½ cup Apple Cider
1/3 cup Barley, Pearl
2 large Carrots, Diced
1 teaspoon Thyme
¼ teaspoon Marjoram
1 Bay Leaf
2 cup Apples, Chopped
4 tablespoon Parsley, Fresh Chopped
1 tablespoon Lemon Juice
¼ teaspoon Salt
In a small soup pot, saute onions in oil over medium heat 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently 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 5 minutes or until apples are slightly soft. Discard bay leaf and serve.
2 tablespoon Vegetable Oil
3½ cup Stock
1½ cup Apple Cider
1/3 cup Barley, Pearl
2 large Carrots, Diced
1 teaspoon Thyme
¼ teaspoon Marjoram
1 Bay Leaf
2 cup Apples, Chopped
4 tablespoon Parsley, Fresh Chopped
1 tablespoon Lemon Juice
¼ teaspoon Salt
In a small soup pot, saute onions in oil over medium heat 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently 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 5 minutes or until apples are slightly soft. Discard bay leaf and serve.
