Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Apple Barley Soup
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- #8972
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 large onions, thinly sliced
2 tablespoons vegetable oil
3 1/2 cups vegetable stock
1 1/2 cup apple cider
1/3 cup pearl barley
2 large carrots, diced
1 teaspoon thyme
1/4 teaspoon dried marjoram
1 bay leaf
2 cups unpeeled chopped apples
1/4 cup fresh parsley, minced
1 tablespoon lemon juice
1/4 teaspoon 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 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.
added by
andymich
nutrition data
Nutritional data has not been calculated yet.
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