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Lamb Barley Soup
This recipe is based on the soup they serve at Walt Disney World's EPCOT Rose and Crown restaurant. (I made my own modifications to make it lighter and a bit less salty). It's hearty and delicious -- a great meal for cooler weather.
Ingredients:
1/4 cup butter
1 cup leeks, diced
1 cup onion, diced
1 cup carrots, diced
a cup celery, chopped
1 cup white turnip, diced (a rutabega would be OK)
1 pound ground lamb (most grocery stores either have this or can do it for you)
1 cup pearl barley
4 quarts chicken broth
3 tablespoons cornstarch
1-1/5 cups half and half
Salt & pepper to taste
Instructions:
- In large skillet, heat butter and saute leeks and onion for 5 minutes. Add carrots, celery, and turnip, and continue cooking for another 10 minutes.
- Add ground lamb to veggies. Cook and stir meat until lightly browned, breaking up any chunks of meat as it cooks.
- Meanwhile, cover barley with boiling water and let stand 10 minutes. Drain and rinse with cold water. Add to meat and veggies with 1 cup of chicken broth. Cover and let steam over low heat for 10 minutes. Add remaining chicken broth and bring to a boil. Reduce heat and simmer, 1 to 1.5 hours, or until barley is tender.
- Blend cornstarch and half and half and stir into soup. Bring to a boil and allow to thicken (2-4 minutes). Add salt and pepper to taste.
Makes about 5 quarts of soup.
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