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New England Soup Factory’s Lamb and Barley Soup Recipe

January 8th, 2013 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2lbslamb stew meat, diced
  2. 6bay leaves, to taste
  3. kosher salt
  4. 1/4cupolive oil
  5. 2cupsonions, diced
  6. 2cupscarrots, sliced
  7. 1cupcelery, diced
  8. 2cupsparsnips, sliced
  9. 1cuppearl barley
  10. 4-6cupschicken stock
  11. 2cupswhite wine
  12. 1/2teaspoonoregano
  13. 1/2teaspoon choppedmint
  14. fresh ground black pepper

DIRECTIONS

  1. Place lamb in a large pot and cover with cold water.
  2. Add bay leaves and salt; bring to a boil.
  3. Simmer briskly for for 2 hours.
  4. In separate large stockpot, heat the olive oil.
  5. Add onions, carrots, celery and parsnips; saute 10-15 minute Add barley, cooked with its stock, chicken stock, white wine, oregano and mint, and bring to a boil.
  6. Simmer for 1 hour.
  7. Remove from heat, and season with salt, pepper and lemon oil, to taste.
  8. Serve immediately.

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