2 large thinly sliced onions

2 tablespoon vegetable oil

3 1/2 cup vegetable stock

1 1/2 cups unsweetened apple juice

1/3 cup barley

2 large diced carrots
1 teaspoon thyme

1/4 teaspoon dried marjoram

1 bay leaf

2 cups unpeeled chopped apples

1/4 cup minced fresh parsley

1 tablespoon lemon juice

1/4 teaspoon salt

 

In a soup pot, saute onions in oil over medium heat for five minutes while stirring constantly. Reduce heat, cover. Cook while stirring frequently until onions are browned. Add vegetable stock, cider, barley, carrots, thyme, marjoram and bay leaf. Cover and cook until barley is tender. After barley is tender, add the apples, parsley and lemon juice. Cook until apples are slightly soft. Discard the bay leaf and serve warm.