Follow these steps for perfect results
onion
thinly sliced
vegetable oil
vegetable stock
apple cider
pearl barley
carrot
diced
thyme
marjoram
bay leaf
apple
chopped
parsley
fresh, minced
lemon juice
salt
In a small soup pot, saute thinly sliced onions in vegetable oil over medium heat for 5 minutes, stirring constantly.
Reduce heat to low, cover and cook, stirring frequently for 10 minutes, or until onions are browned.
Add vegetable stock, apple cider, pearl barley, diced carrots, thyme, marjoram, and bay leaf.
Cover and cook for one hour or until barley is tender.
Add unpeeled, chopped apples, fresh minced parsley leaves, and lemon juice.
Cook for 5 minutes or until apples are slightly soft.
Discard bay leaf and serve with salt to taste.
Expert advice for the best results
Use a variety of apples for a more complex flavor.
Adjust the amount of salt to your preference.
Garnish with a dollop of plain yogurt or sour cream.
Everything you need to know before you start
10 minutes
Can be made 1-2 days ahead of time.
Serve in a bowl, garnished with parsley and a drizzle of olive oil.
Serve with crusty bread.
Serve with a side salad.
The acidity complements the sweetness of the apples.
Discover the story behind this recipe
Comfort food, autumnal dish.
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