Print It

Apple Barley Soup

From

Directions

• 1 ½ Onion (Fine Diced or Julienne)
• 2 Ounces of Butter
• 2 ½ Cups of Apple Cider
• 2 ½ Cups of Vegetable or Chicken Stock
• 1 Tbsp of Lemon Juice
• 1 Cup of Bourbon
• 1/3 Cup of Pearl Barley
• 1 or 2 Baby Carrots (Cut in half and on a Bias)
• ¼ Teaspoon of Dried Thyme
• ½ Teaspoon of Dried Marjoram
• 1 Bay Leaf
• 2 Cups of Chopped Apples
• ¼ Cup of Fresh Parsley Chopped
• Pinch of Sea Salt

 

Method of Production:

1. Melt butter in a saucepan over medium heat and sauté onions for 5 minutes.

2. Reduce heat to medium low and cover. Cook for about 10 minutes, stirring frequently, or until onions are browned.

3. Add the hot stock, cider barley, bay leaf, marjoram, thyme, and carrots.

4. Cover and cook for 1 hour or until barley is done.

5. Add one cup of the chopped apples, lemon juice, and parsley.

6. Cook for 5 minutes or until the apples are softened.

7. Flambé the bourbon and remaining apples and add to the soup.

8. Remove from heat, taste, and adjust seasonings.

9. Garnish with dried cranberries.