2 lbs. lamb neck slices
2 ribs celery, cut in chunks
1 med. onion, sliced
1 clove garlic, crushed
2 1/2 tsp. salt
1 tsp. peppercorns
1 tsp. monosodium glutamate (optional)
1 lg. bay leaf
2 qts. water
1/2 c. pearled med. barley
2 c. sliced carrots
1 1/2 c. diced white turnips
1/2 c. sliced scallions
Chopped parsley

In Dutch oven, combine lamb, celery, onion, garlic, 2 teaspoons salt, peppercorns, MSG, bay leaf and water. Bring to boil; tightly cover, simmer for 1 hour. Strain; remove excess fat from broth. Measure broth; add water if necessary to measure 1 1/2 quarts.

If desired remove meat from bones. Return broth and lamb to Dutch oven. Bring to boil; stir in barley. Simmer, covered, 30 minutes; stir occasionally. Add 1/2 teaspoon salt, carrots and turnips, cook for 20 minutes. Stir in scallions; simmer covered for 10 minutes. Sprinkle with parsley. Serves 6-8.