2 onions, thinly sliced
2 tablespoons extra virgin olive oil
3½ cups low-sodium vegetable broth
1½ cups apple cider
⅓ cup uncooked unpearled barley
2 diced carrots 1 teaspoon thyme
¼ teaspoon marjoram 1 bay leaf
2 cups chopped, peeled apples
¼ cup minced fresh parsley
1 tablespoon fresh lemon juice
¼ teaspoon Celtic salt
Sauté the onions in olive oil in a heavy skillet or kettle over medium heat for 5 minutes. Reduce heat and cook for 10 minutes or until onions are browned. Stir in the vegetable broth, apple cider, barley, carrots, thyme, marjoram, and bay leaf. Simmer, covered, for 50 minutes or until barley is tender. Stir in the apples, parsley, lemon juice, and salt. Heat for 5 minutes or until apples are soft. Discard bay leaf and serve warm.
Yield: 6 servings
Adapted from a recipe found on RecipeLand.com