KELDON'S COOKERY
Listing 382 Recipes in 325 Categories
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2 large thinly sliced Onions
2 tablespoons Vegetable oil
3 1/2 cups Vegetable stock
1 1/2 cups Apple cider
1/3 cup Pearl barley
2 large diced Carrots
1 teaspoon Thyme
1/4 teaspoon Dried marjoram
1 each Bay leaf
2 cups chopped Apples
1/4 cup minced Fresh parsley
1 tablespoon Lemon juice
1/4 teaspoon Salt
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Level of Difficulty: Preparation Style: Preparation Time: Process Time: Overall Time: |
Intermediate Stove Top 30 Minutes 1 Hour 1 Hour 30 Minutes |
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 minutes or until onions are browned.
Add vegetable stock, apple cider, barley, carrots, thyme, marjoram and bay leaf. Cover and cook for 1 hour or until barley is tender.
Add apples, parsley and lemon juice. Cook for 5 minutes or until apples are slightly soft. Salt to taste. Discard bay leaf and serve.
