Recipe by winkki
This low carb creation is reported to be one of the favorite soups of Marjorie Druker, the much-lauded chef behind the popular New England Soup Factory. Found online.
Top Review by Debbie F.
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.
- 907.18 g lamb stew meat, diced
- 6 bay leaves, to taste
- kosher salt
- 59.14 ml olive oil
- 473.18 ml onions, diced
- 473.18 ml carrots, sliced
- 236.59 ml celery, diced
- 473.18 ml parsnips, sliced
- 236.59 ml pearl barley
- 946.36-1419.54 ml chicken stock
- 473.18 ml white wine
- 2.46 ml oregano
- 2.46 ml chopped mint
- fresh ground black pepper
Directions See How It's Made
- Place lamb in a large pot and cover with cold water.
- Add bay leaves and salt; bring to a boil.
- Simmer briskly for for 2 hours.
- In separate large stockpot, heat the olive oil.
- Add onions, carrots, celery and parsnips; saute 10-15 minute Add barley, cooked lamb 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.