New England Soup Factory's Lamb and Barley Soup

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.

• Ready In: 3 hrs 10 mins
• Yields: 4 Quarts

Ingredients

• 2  lbs lamb stew meat, diced
• 6  bay leaves, to taste
•  kosher salt
• 1⁄4 cup olive oil
• 2  cups onions, diced
• 2  cups carrots, sliced
• 1  cup celery, diced
• 2  cups parsnips, sliced
• 1  cup pearl barley
• 4 -6  cups  chicken stock
• 2  cups white wine
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon  chopped mint
•  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 lamb 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.