Ingredients

2 large onions, thinly sliced
2 Tbsp. vegetable oil
3 1/2 C. vegetable stock
1 1/2 C. apple cider
1/3 C. pearl barley
2 large carrots, diced
1 tsp. thyme
1/4 tsp. dried marjoram
1 each bay leaf
2 C. unpeeled chopped apples
1/4 C. fresh parsley, minced
1 Tbsp. lemon juice
1/4 tsp. salt

Cooking Instructions

In a small soup pot, sauté 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 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)