Lamb and Barley Soup


2 pounds meaty lamb bones
2 quarts cold water
5 peppercorns
2 carrots, peeled and chopped
1/2 turnip, peeled and chopped
2 to 3 onions, peeled and chopped
2 cloves garlic, minced
1/4 cup chopped parsley
1/4 cup barley
Salt and pepper to taste


Combine bones, water, and peppercorns in soup kettle. Bring to a boil, reduce heat, and simmer, covered, 2 hours. Strain. Pick meat off bones and add met to kettle. Add vegetables and herbs and simmer, partially covered, 30 minutes. Add barley and simmer, partially covered, 15 minutes or until tender. Season with salt and pepper. Garnish with parsley.


Serves 6-8

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