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    You are in: Home / Recipes / New England Soup Factory's Lamb and Barley Soup Recipe
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    New England Soup Factory's Lamb and Barley Soup

    Average Rating:

    7 Total Reviews

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    • on December 16, 2009

      This was good, although needed more flavor in the broth for our tastes. I might use beef broth next time, and as kithengrrl suggested might switch to red wine next time. I also browned the lamb first with all the spices to give it more flavor (as long as you simmer for awhile the lamb still gets tender), skipped the mint, and added a head of chopped garlic to the spice mix. I pre-cooked the barley separately (wasn't sure how much it would absorb), but next time will just throw it in the same pot and add a bit of extra broth. It's a keeper! I might brown some flour after browning the meat and spices next time, to turn it into stew.

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    • on December 14, 2009

      This was good, but needed a few boosters to please my husband and me. Used beef because lamb is hard to come by where we are. Because it was beef and not lamb, I omitted the mint and added thyme and rosemary. It had a great texture, but was still missing a depth of flavor, so we added paprika and Worcestershire sauce. That really rounded everything out. I think next time I will use a red wine instead of the white.

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    • on October 27, 2009

      This soup really exceeded my expectations! It was easy to make - minimal fussing with ingredients, and the resulting broth had great body and flavor. I followed mianbao's hint and once the lamb started to get tender, threw the barley into the pot with the lamb, chicken stock and wine. I used all 6 bay leaves and loved the addition of a little lemon oil when serving - it really brightened it up (although my husband preferred his without the lemon). thanks for sharing this great winter recipe - it's a keeper!

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    • on October 25, 2007

      I made this into a crock pot recipe by tossing a partially cooked lamb shoulder roast (we had eaten the done part, but the rare middle was what ended up getting turned into soup), semi-sauteed veggies and everything else into the crock and cooking on high for about 5 hours. It was a very good, very balanced and hearty soup. Great way to use lamb! Thanks winkki!

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    • on January 12, 2007

      This made delicious soup. I did take a few liberties with the recipe, I'm afraid. Parsnips are not available here, so I used daikon (a type of very large Asian radish) instead. I also cut back on the amounts of olive oil (watching calories) and wine (didn't want to open a new bottle). I was also a little confused as to how to cook the barley. After the lamb started to become tender, I added the stock, wine and uncooked barley. I was a little timid, I must admit, and used 3 bay leaves, but will add another next time. Thank you very much for sharing this recipe with us.

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    • on November 18, 2005

      I found six bay leaves to be a little too much so I used only two.

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    • on May 01, 2005

      This is such a flavorful and hearty soup for cold days. I was out of celery and didn't have any mint on hand, but otherwise followed the recipe. The bite of the parsnips add an interesting flavor dimension to the soup. We found the lamb to be tender and the barley to be filling. The recipe was so easy (as making soup should be), that we will certainly try this again. Thanks for posting (and congrats on the new baby). :)

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    Nutritional Facts for New England Soup Factory's Lamb and Barley Soup

    Serving Size: 1 (3535 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1096.2
     
    Calories from Fat 336
    30%
    Total Fat 37.3 g
    57%
    Saturated Fat 10.0 g
    50%
    Cholesterol 252.0 mg
    84%
    Sodium 586.8 mg
    24%
    Total Carbohydrate 76.8 g
    25%
    Dietary Fiber 14.6 g
    58%
    Sugars 15.4 g
    61%
    Protein 89.9 g
    179%

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