J
Julie
Guest
Anyone out there got any recipes for someone who is dying to
make her Home-Style Mushroom Barley Soup
I love lamb and i also love barley, add all the mushrooms
you care to.....
Lamb and Barley Soup
(Makes 4 quarts)
2 pounds lamb stew meat, cut into diced pieces Bay leaves
Kosher salt, to taste
1/4cup olive oil 2 cups diced onions 2 cups sliced carrots 1
cup diced celery 2 cups sliced parsnips 1 cup pearl barley
4 to 6 cups chicken stock 2 cups white wine 1 and 1/2
teaspoons oregano 1 and 1/2 teaspoons chopped mint
Freshly ground black pepper, to taste lemon oil, as needed.
Place lamb in a large pot and cover with cold water. Add
some bay leaves and kosher salt, and bring to a boil. Turn
it down to a brisk simmer and cook for 2 hours. In a large
stockpot, heat the olive oil. Add onions, carrots, celery
and parsnips, and saute for 10 to 15 minutes. Add barley,
cooked lamb with its stock, chicken stock, white wine, bay
leaves, oregano and mint, and bring to a boil. Simmer for 1
hour. Remove from heat, and season with salt, pepper and
lemon oil. Serve immediately.
below find my new web site http://lindatn3.tripod.com/
please visit me , and I would love an e-mail from you.....
--
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Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
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make her Home-Style Mushroom Barley Soup
I love lamb and i also love barley, add all the mushrooms
you care to.....
Lamb and Barley Soup
(Makes 4 quarts)
2 pounds lamb stew meat, cut into diced pieces Bay leaves
Kosher salt, to taste
1/4cup olive oil 2 cups diced onions 2 cups sliced carrots 1
cup diced celery 2 cups sliced parsnips 1 cup pearl barley
4 to 6 cups chicken stock 2 cups white wine 1 and 1/2
teaspoons oregano 1 and 1/2 teaspoons chopped mint
Freshly ground black pepper, to taste lemon oil, as needed.
Place lamb in a large pot and cover with cold water. Add
some bay leaves and kosher salt, and bring to a boil. Turn
it down to a brisk simmer and cook for 2 hours. In a large
stockpot, heat the olive oil. Add onions, carrots, celery
and parsnips, and saute for 10 to 15 minutes. Add barley,
cooked lamb with its stock, chicken stock, white wine, bay
leaves, oregano and mint, and bring to a boil. Simmer for 1
hour. Remove from heat, and season with salt, pepper and
lemon oil. Serve immediately.
below find my new web site http://lindatn3.tripod.com/
please visit me , and I would love an e-mail from you.....
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/