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LAMB AND BARLEY SOUP

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Reference:

Bon App�tit, May 1996 Sharon Ryan: County Kildare, Ireland

Prep:

Prep: 10 minutes; Total: 4 hours (includes churning, freezing, and softening time)

Servings:

Serves 8.

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Submitted by:

Foodie

Ingredients

tbsp vegetable oil

1/2 pounds meaty lamb neck bones

cups water

1/2

small cabbage, chopped

carrots, peeled, chopped

large onion, chopped

1/2

large rutabaga, peeled, chopped

2/3

cup pearl barley, rinsed

tbsp instant beef bouillon granules

tsp dried thyme

bay leaves

Pinch of ground allspice

Directions

Heat oil in heavy large pot or Dutch oven over high heat. Add lamb bones; sauté until dark brown, about 10 minutes. Add remaining ingredients. Bring to boil. Reduce heat to medium; simmer until lamb, barley and all vegetables are tender and soup is thick, stirring occasionally, about 1 hour 30 minutes. Remove bay leaves. Season with salt and pepper.

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