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
It is possible to trace the history of written recipes far back into history, certainly as far back as early Egypt, and quite possibly further than that. However, in the main part, these early cookbooks were just very basic hieroglyphic recipes for preparing meals.
As we move on, we find a couple of interesting recipe books dating from the fourteenth century ; a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the curry that is popular today, but instead recipes for the types of food on the tables of the nobility of the time. By the advent of the 20th century, cook books were in high demand, 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.
