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2 lbs. stewing lamb, with bones 6 c. cold water 3 tbsp. barley, washed 2 onions, finely chopped 2 carrots, diced 2 stalks celery, diced 1 bay leaf 1/2 tsp. thyme 3 tbsp. finely chopped parsley 1/2 tsp. salt Freshly ground black pepper Place the lamb in a large casserole. Cover with cold water. Cover casserole and simmer for 1 hour. Add remaining ingredients and simmer for 1 hour. Discard bay leaf. Remove lamb. Separate meat from the bones. Discard the bones and shred meat into small pieces. Return meat to the saucepan. Simmer for 5 more minutes. 6 servings. | |
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recipe reviews #101262
Diane (Australia) says:
I am making this soup, from this recipe which I found quite a few years ago on this site, right at this very moment. I have made it umpteen times (read=too many times to remember) in those years and because it's such a simple basic recipe, it never fails. It's such a homely, comfy soup. To whoever put it on this site, me, my family and friends thank you so much.
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