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Apple Barley Soupappetizers, soups, vegetarian 2 large onions, thinly sliced 2 tablespoon vegetable oil 3 1/2 cup vegetable stock 1 1/2 cup apple cider 1/3 cup pearl barley 2 large carrots, diced 1 teaspoon thyme 1/4 teaspoon dried marjoram 1 each bay leaf 2 cup unpeeled chopped apples 1/4 cup fresh parsley, minced 1 tablespoon lemon juice 1/4 teaspoon 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 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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