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
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.
Servings: 6 servings
Apple Barley Soup Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Soup
The History of Recipes
Written cooking instructions as a concept can be traced back into history, at least as far into history as early Egypt, and maybe further still. In practice though, these, early records were just very basic hieroglyphic recipes for preparing food.
Moving on, there were two interesting books which date from the fourteenth century ; a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, they are not about the indian curry that is popular today, but rather recipes for the types of meals eaten by the rich and powerful of the time. By the advent of the 1900s, cookery books are in high demand, mostly due to higher levels of literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Apple Barley Soup recipe.
