Lamb and Barley Soup
Ingredients
# 2 lbs Lamb stew meat, diced# 6 bay leaf|bay leaves, to taste
# kosher salt
# 1/4 cup olive oil
# 2 cups onions, diced
# 2 cups carrots, sliced
# 1 cup celery, diced
# 2 cups parsnips, sliced
# 1 cup pearl barley
# 4-6 cups chicken stock
# 2 cups white wine
# 1/2 teaspoon oregano
# 1/2 teaspoon chopped mint
# fresh ground black pepper
1. Place Lamb in a large pot and cover with cold water.
2. Add bay leaf|bay leaves and salt; bring to a boil.
3. Simmer briskly for for 2 hours.
4. In separate large stockpot, heat the olive oil.
5. Add onions, carrots, celery and parsnips; saute 10-15 minute Add Barley, cooked with its stock, chicken stock, white wine, oregano and mint, and bring to a boil.
6. Simmer for 1 hour.
7. Remove from heat, and season with salt, pepper and lemon oil, to taste.
8. Serve immediately.
2. Add bay leaf|bay leaves and salt; bring to a boil.
3. Simmer briskly for for 2 hours.
4. In separate large stockpot, heat the olive oil.
5. Add onions, carrots, celery and parsnips; saute 10-15 minute Add Barley, cooked with its stock, chicken stock, white wine, oregano and mint, and bring to a boil.
6. Simmer for 1 hour.
7. Remove from heat, and season with salt, pepper and lemon oil, to taste.
8. Serve immediately.
This article uses material from the "Lamb and Barley Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
