Field and Orchard Barley Soup

Another recipes part of the reapers meal

Field and Orchard Barley Soup

• 1 cup barley
• 3 Tbsp. butter
• 3 cups vegetable stock (or other)
• 1 cup apple cider
• ½ cup onions, chopped
• 3 cloves garlic, minced
• 1 tsp. dried thyme
• ¼ tsp. dried marjoram
• 1 bay leaf
• ½ lb. mushrooms
• butter or oil
• salt and pepper

Combine the barley and the butter in a heavy soup pot. Add the stock and the cider; then stir in the onions, garlic, dried spices, and bay leaf. Cover and simmer for about an hour. Stir occasionally to prevent sticking. (It may be necessary to add a bit of water at times if the mixture is getting too thick.) Saute the mushrooms in a bit of butter or oil, then stir into the soup. Salt and pepper to taste.
Yield: 8–10 servings