Apple Barley Soup Recipe

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Apple Barley Soup Ingredients

2 large onions, thinly sliced
2 tbsp vegetable oil
3 1/2 cup vegetable stock
1 1/2 cup apple cider
1/3 cup pearl barley
2 large carrots, diced
1 tsp thyme
1/4 tsp dried marjoram
1 each bay leaf
2 cup unpeeled chopped apples
1/4 cup fresh parsley, minced
1 tbsp lemon juice
1/4 tsp salt

A Recipe for
Apple Barley Soup

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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This is a recipe for Apple Barley Soup from the recipe cookbook of Recipes-to-go (Fruit)

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Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.

Apple Barley Soup

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Apple Barley Soup Directions

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.

Serves: 6

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Apple Barley Soup Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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