Ingredients
- 2 each onions Large, thinly sliced
- 2 Tbsp vegetable oil
- 3 1/2 Cups Vegetable Stock
- 1 1/2 Cups apple cider vinegar
- 1/3 Cup Pearl barley
- 2 each carrots Large, and diced
- 1 Tsp Thyme.
- 1/4 Tsp Dried marjoram
- 1 Each Bay Leaf
- 2 Cups Apples Unpeeled and chopped
- 1/4 cup Fresh parsley minced
- 1 Tbsp lemon juice
- 1/4 Tsp salt
Servings:
Instructions
- 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.
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