LAMB AND BARLEY SOUP

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Lamb and Barley Soup image

Provided by Sharon Ryan

Categories     Soup/Stew     Lamb     Vegetable     Stew     St. Patrick's Day     Barley     Spring     Rutabaga     Bon Appétit     Ireland

Yield Serves 8

Number Of Ingredients 12

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

Steps:

  • 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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