Lamd And Barley Soup

Recipe Ingredients

2 lbs	908g / 32oz	Lamb stew meat - diced
6		Bay leaves - or to taste
		Kosher salt - to taste
1/4 cup	59ml	Olive oil
2 cups	125g / 4.4oz	Diced onions
2 cups	220g / 7.8oz	Sliced carrots
1 cup	110g / 3.9oz	Diced celery
2 cups	474ml	Sliced parsnips
1 cup	237ml	Pearl barley
4 cups	948ml	Chicken stock - (to 6 cups)
2 cups	474ml	White wine
1 1/2 teaspoons	7.5ml	Oregano
1 1/2 teaspoons	7.5ml	Chopped mint
		Freshly-ground black pepper - to taste
		Lemon oil - as needed

Recipe Instructions

Place lamb in a large pot and cover with cold water. Add about 6 bay leaves [or to taste] and kosher salt, and bring to a boil. Turn it down to a brisk simmer and cook for 2 hours.

In a large stockpot, heat the olive oil. Add onions, carrots, celery and parsnips, and saute for 10 to 15 minutes. Add barley, cooked with its stock, chicken stock, white wine, oregano and mint, and bring to a boil. Simmer for 1 hour.

Remove from heat, and season with salt, pepper and lemon oil, to taste. Serve immediately.

This recipe yields 4 quarts.

Marjorie Druker and her husband are the owners of New England Soup Factory. They opened their first store 5 years ago, and now have 3 stores in the Boston area. This recipe is one of her favorites.

by Jolly

Source:
Hellen Jolly on the http://www.prodigy.net Food BB

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