Best New England Soup Factorys Lamb And Barley Soup Recipes

New England Soup Factory's Lamb and Barley Soup image

Provided by winkki

Categories Lamb/Sheep

Time 3h10m

Yield 4 Quarts

Number Of Ingredients 14

Steps:

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.

New England Soup Factory's Spicy Chickpea and Butternut Soup image

Provided by winkki

Categories Coconut

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 19

3 tablespoons olive oil
1 tablespoon chopped fresh garlic
2 cups finely chopped onions (I use much less!)
1 cup celery (minced or diced)
2 cups carrots, sliced
6 cups butternut squash, peeled and cut into chunks
2 cups canned tomatoes, diced
4 quarts well-flavored vegetable stock
2 cups tomato juice
1/2 cup soy sauce
1/4 cup fresh lime juice
2 cups canned chick-peas
1 tablespoon ginger
1 tablespoon ground coriander
1 teaspoon minced scotch bonnet pepper
1 (14 ounce) can coconut milk
1 cup flaked coconut
1 tablespoon fresh cilantro, chopped
1 teaspoon coconut extract

Steps:

Heat olive oil and garlic in a large heavy stockpot.
Sauté 1-2 minutes.
Add onions, carrots and celery.
Sauté 10-15 minutes.
Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.

New England Soup Factory's Creamy Wild Mushroom Soup image

Provided by winkki

Categories Vegetable

Time 1h

Yield 16 serving(s)

Number Of Ingredients 15

1 large Spanish onion, peeled and diced
1 cup diced celery
1 tablespoon salted butter
3 garlic cloves
1 lb shiitake mushroom
2 large portabella mushrooms
1/4 lb chanterelle mushroom
2 -3 large potatoes, peeled and quartered
6 -8 cups chicken stock
4 ounces light cream
kosher salt, to taste
fresh ground black pepper
2 teaspoons fresh thyme
2 tablespoons sherry wine
2 teaspoons Worcestershire sauce

Steps:

Melt butter in large stock pot and saute garlic, onions and celery for 5-8 minutes.
Slice all of the mushrooms together and set aside 1/2 cup for garnish.
Add the remaining mushrooms and potatoes to pot and continue to saute for an additional 5 minutes.
Add the stock; bring to a boil.
Simmer on medium-high heat until the potatoes are tender, approx 20 minutes. Remove from heat and add thyme.
Puree in blender, return to pot.
Add sherry, light cream, salt, pepper and worcestershire sauce, warm through.
Meanwhile, saute the reserved mushrooms in a little olive oil, and season them with salt and pepper.
Add the mushrooms to the soup and stir well.

New England Soup Factory's Sweet Potato Chicken Barley Soup image

Provided by winkki

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
1 large Spanish onion, peeled and diced
3 cloves garlic, minced
1/2 cup celery, diced
3 cups carrots, sliced
2 parsnips, grated
4 large sweet potatoes, peeled and diced
1 1/4 cups pearl barley
2 1/2-3 quarts chicken stock
3 cups chicken, poached and diced
1/4 cup freshly chopped dill
kosher salt
fresh ground black pepper