Apple-Barley Soup

Makes 10 servings

Ingredients

■ 3 tablespoons vegetable oil
■ 3 large onions, thinly sliced
■ 6 cups vegetable stock
■ 2 cups apple cider
■ 1 cup pearl barley
■ 3 large carrots, diced
■ 3 teaspoons all-purpose seasoning salt
■ 2 teaspoons dried marjoram
■ 2 teaspoons dried thyme
■ 2 bay leaves
■ 3 cups unpeeled chopped apples
■ ¼ cup chopped fresh parsley
■ 2 tablespoons lemon juice

Instructions

Heat the oil in a large skillet over mediumhigh heat, and sauté the onions until  softened and brown. Transfer them to the  slow cooker.
Add the stock, cider, barley, carrots,  seasoning salt, marjoram, thyme, and bay leaves. Cover with the lid, and cook on high for 3 to 4 hours, or until the barley is almost tender.
Add the apples, parsley, and lemon juice. Cover, and continue to cook on high
until the apples and barley are tender, but not mushy, about 1 more hour. Do not raise up the lid, or you will lengthen the cooking time by releasing built-up temperature and steam. Discard the bay leaves before serving.


—from the kitchen of Kathy Gulan