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Ingredients
| lamb - cubed for stew or kabob: 2 lbs (diced) |
| bay leaf: 6 (to taste) |
| Kosher salt |
| olive oil: 1/4 cup |
| onions (chopped): 2 cups (diced) |
| carrots (grated): 2 cups (sliced) |
| celery (chopped): 1 cup (diced) |
| parsnips (sliced): 2 cups |
| pearled barley: 1 cup |
| chicken stock: 6 cups |
| white wine: 2 cups |
| fresh oregano (leaves): 1/2 tsp |
| fresh peppermint: 1/2 tsp (chopped) |
| black pepper (fresh ground) |
New England Soup Factory's Lamb and Barley Soup
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
180 min -
Servings
4 serving(s)
Tags
- Place lamb in a large pot and cover with cold water.
- Add bay leaves and salt; bring to a boil.
- Simmer briskly for for 2 hours.
- In separate large stockpot, heat the olive oil.
- Add onions, carrots, celery and parsnips; saute 10-15 minute Add barley, cooked lamb 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.