Chhiwate

2 lg Onions, thinly sliced

2 tb Vegetable oil

3 1/2 c Vegetable stock

1 1/2 c Apple cider

1/3 c Pearl barley

2 lg Carrots, diced

1 ts Thyme

1/4 ts Dried marjoram

1 ea Bay leaf

2 c Unpeeled chopped apples

1/4 c Fresh parsley, minced

1 tb Lemon juice

1/4 ts Salt

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.