Lamb-barley Soup Recipe
Cooking Directions
A hearty, thick soup, good with romaine salad tossed with well-seasoned vinaigrette dressing and buttered crusty bread. 6 c. water 1 tsp. salt or to taste Bouquet garni (tied in cheesecloth) : 2 sprigs parsley 1 bay leaf 1 lg. clove garlic, lightly crushed 1/2 tsp. thyme, or to taste 1/2 c. med. barley 2 lg. carrots, sliced 2 lg. ribs celery including tops, chopped 1 lg. onion, sliced Pepper to tasteIn Dutch oven combine lamb ( bones cracked and excess fat removed) shanks, water, salt, bouquet garni and barley. Bring to boil; reduce heat, cover and simmer 1 hour; discard bouquet garni. Add carrots, celery and onion; cover and simmer 45 minutes or until all is tender. Remove lamb shanks; discard bones and cut meat in small pieces (you should have about 2 cups); add to soup. Heat through; correct seasoning with salt, thyme and pepper, Makes 4 servings. Note: for less fatty soup, chill, skim fat and reheat.