Rose & Crown Pub & Dining Room - United Kingdom Showcase - EPCOT Center.

1/4 c. butter
1 c. diced white part of leeks
1 c. chopped onion
1 c. diced carrots
1 c. chopped celery
1 c. diced white turnips
1 lb. mutton or lamb neck or breast (or use 1/2 lb. ground lamb)
2 to 3 tbsp. all-purpose flour
1 c. pearl barley
4 qts. chicken broth (128 oz.)
2 to 3 tbsp. cornstarch
1 1/2 c. Half and Half
Salt and freshly ground pepper to taste

Heat butter in a large saucepot and saute leeks and onion for 5 minutes. Add carrots, celery and turnips and continue cooking for 10 minutes.

Remove fat and fell from lamb and grind meat in a food processor with the steel blade or a grinder. (Or buy already ground lamb.)

Add the meat to vegetables and cook and stir to keep meat from lumping, until it is lightly browned. Sprinkle flour over meat to absorb fat.

Meanwhile, cover barley with boiling water and let stand 10 minutes. Drain and rinse with cold water. Add to vegetables and meat with 1 cup chicken broth. Cover and let steam over low heat 10 minutes. Add remaining chicken broth and bring to a boil. Reduce heat and simmer 1 to 1 1/2 hours or until barley is tender.

Blend cornstarch and Half and Half and stir into soup. Let boil until slightly thickened. Add salt and pepper to taste. NOTE: This soup freezes well. Yield: 5 quarts.