1 tablespoons vegetable oil
2 1/2 pounds meaty lamb neck bones
10 cups water
1/2 small cabbage, chopped
2 carrots, peeled, chopped
1 large onion, chopped
1/2 large rutabaga, peeled, chopped
2/3 cup pearl barley, rinsed
3 tablespoons instant beef bouillon granules
2 teaspoons dried thyme
2 bay leaves
Pinch of ground allspice
lamb, barley, soup

3 to 3 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
4 tablespoons chopped fresh celery
2 onions, cut into 3/4- to 1-inch pieces
1 pound breakfast sausage links, cut into 1-inch pieces
4 bacon slices, coarsely chopped
1 14 1/2-ounce can beef broth
potatoes, sausage, parsley

1 1-pound cabbage, cored, quartered

2 tablespoons (1/4 stick) butter
1/2 cup chopped onion
1/2 cup grated peeled russet potato
1/2 teaspoon ground mace
2 tablespoons all purpose flour
2 1/2 cups milk
2 1/2 cups canned low-salt chicken broth

2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons freshly grated Parmesan cheese
pride, erin, soup