LAMB AND BARLEY SOUP 2 pounds lamb stew meat - diced 6 bay leaves - or to taste Kosher salt - to taste 1/4 cup olive oil 2 cups diced onions 2 cups sliced carrots 1 cup diced celery 2 cups sliced parsnips 1 cup pearl barley 4 cups chicken stock - (to 6 cups) 2 cups white wine 1 1/2 teaspoons oregano 1 1/2 teaspoons chopped mint Freshly-ground black pepper - to taste Lemon oil - as needed 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 sauté 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. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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