Be the first to Lamb, barley, and vegetables make a hearty traditional soup. Substitute beef for the lamb and you have beef barley soup.
Prep Time: 15 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- 1 pound boneless stewing lamb, cut into small cubes
- 1 pound lamb bones in cheesecloth
- 2-1/2 quarts water
- 1 cup chopped onion
- 1 cup diced celery
- 1 cup diced carrots
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup pearl barley
- 1/2 cup chopped parsley
Preparation:
Place boneless lamb, lamb bones, water, onion, celery, and carrots in a soup kettle. Bring to a boil and skim carefully. Reduce heat and season with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer covered for 1 and 3/4 hours; add barley and cook for 45 minutes or until meat and barley are both very tender. Remove bones and correct seasoning. Serve generously sprinkled with chopped parsley.
Yield: 8 to 10 servings
Source: The Art of Cookery Made Plain and Easy by Hannah Glasse (Applewood Books)
Reprinted with permission.
Yield: 8 to 10 servings
Source: The Art of Cookery Made Plain and Easy by Hannah Glasse (Applewood Books)
Reprinted with permission.
